African · 15 min · Easy · 6 glasses

West African Ginger and Lime Juice

Name: West African Ginger and Lime Juice
Total time: 15 min
Yield: 6 servings
Ingredients: 8.82 oz fresh ginger, roughly chopped; 2 limes, juiced; ⅔ cup sugar; 1 pineapple, peeled and cubed; 1 tsp vanilla extract; 2 cups water, for blending; 2 cups cold water, to steep

Gnamakoudji — raw ginger blended, steeped and strained, then sharpened with lime and sweetened. Sold ice-cold on every roadside from Bamako to Abidjan.

~190 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freeoil-freegrain-free

Plan it:

Method

1
Blend the ginger
⏱ 1 min
Blend the chopped ginger with the water for blending until it is a pale, coarse pulp. Add the pineapple now too if you are using it — it softens the burn considerably.
2
Steep
Tip the pulp into a bowl, add the cold water and leave to stand for 30 minutes. Steeping cold rather than hot keeps the ginger bright instead of cooked.
3
Strain and finish
Strain through muslin, wringing the pulp out hard, then stir in the lime juice, the sugar and the vanilla. Chill and serve very cold over ice.

Notes

Strength is entirely a matter of how long you steep and how hard you wring — taste it before the final dilution and add water until it is drinkable rather than merely survivable. Made at full strength it is closer to a mixer than a drink.

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Method

Blend the ginger

Steep

Strain and finish

Notes