Summary

Ingredients

• 300 g iner root
• 1 teaspoon rice, uncooked, washed, possibly
• 2 ½ liters boiling water
• 50 g suar, white or brown, possibly more
• 2 carnation (s)
• 1 lime (s), the juice from it
• some vanilla extract or bitter almond oil, possibly

Print Recipe Pin Recipe

Instructions

1. Peel and wash the ginger and roughly cut into slices. Roughly slice part of it, put with the rice and the cloves in a container (2 - 3 liters) and pour boiling water over them.
2. When the whole thing has cooled down, put it in the fridge overnight. The next day, sieve off the ginger and rice. Depending on the taste, everything can steep longer, approx. 2 - 3 days. Then season with sugar, lime juice and vanilla or bitter almond oil. Season to taste every now and then. Serve with ice cubes.
3. Important: The quantities given are totally flexible, you can simply change them - sweeter, sour, let steep longer, etc. The rice takes away the bitter taste of the ginger.
4. A recipe that I got to know on a British island and changed to my taste.