DIY Ginger Brew


makes about 3 cups concentrate

recipe from Quench

  • 2 cups water
  • 1 cup pineapple juice
  • 1/2 cup turbinado sugar
  • 1 cup fresh chopped ginger root, coarsely chopped (about 1/3 lb.)
  • 6 allspice berries
  • 1 cinnamon stick (about 2 inches long)
  • 6 whole cloves
  • 3 tablespoons honey
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • sparkling water and ice, to serve

Combine the water, pineapple, sugar, ginger, allspice, cinnamon, and cloves in a medium saucepan, Bring to a boil, cover and simmer for 15 minutes. Remove the saucepan from the heat. Whisk in the honey, lime juice and lemon juice. Cover and steep until cooled to room temperature. Strain the concentrate through a fine-mesh sieve placed atop a quart-size container. Compost the solids.

Transfer the strained concentrate to a lidded container, and store in the refrigerator. When ready to serve, pour about 1/4 cup into a 12-oz glass. Add ice and top off with sparkling water. Store any unused portion in the refrigerator, and use within 2 to 3 weeks.