This is a traditional homemade drink that's found all across West Africa. It's sometimes called ginger beer, though it's not alcoholic.

　　

Ingredients

Makes about 12 cups

　　3/4 lb fresh ginger, peeled and coarsely chopped (1 1/2 cups)

　　5 cups boiling-hot water

　　1 tablespoon whole cloves

　　6 cups water at room temperature

　　1/2 cup strained fresh lemon juice

　　1 cup sugar, or to taste

　　

Special Equipment

cheesecloth

　　

Step 1

Purée ginger with 1/4 cup boiling-hot water in a food processor, then stir together with cloves and remaining 4 3/4 cups boiling-hot water in a large glass or stainless-steel bowl. Let stand, uncovered, at room temperature 2 hours.

　　

Step 2

Set a sieve lined with 4 layers of rinsed and squeezed cheesecloth over another large bowl. Pour ginger mixture into sieve, then gather up edges of cheesecloth and squeeze to extract as much liquid as possible into bowl. Discard solids, reserving cheesecloth in sieve.

　　

Step 3

Stir in 4 cups room-temperature water and lemon juice, then let stand at room temperature 1 hour (to allow sediment to settle). Ladle or pour ginger tea through sieve lined with cheesecloth, leaving any sediment at bottom of bowl. Add sugar and remaining 2 cups room-temperature water, stirring until sugar is dissolved. Chill in a pitcher until cold, about 2 hours. Serve over ice.