GINGER PUNCH

This is a combination of several ginger beer recipes from the books in The Jemima Code. Simply made, it relies upon journalist Eric Copage’s steeping method, which yields a sweet-tangy ginger infusion rather than an effervescent beer. With this technique, your beverage will be ready in less than an hour. Add a little rum or vodka for a heady brew.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Scrub the ginger with a brush to clean off any dirt and cut into ¼-inch-thick slices. Do not peel. In a small saucepan, combine the ginger and 2 cups water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently until you have a strong infusion, about 20 minutes. You may add water ¼ cup at a time, to keep the ginger covered by water, if needed.

Step 2

Stir in the honey, salt, and lemon juice. Cool completely. Strain and chill.

Step 3

To serve, add the still or sparkling water to the syrup and serve over ice.