Ginger Beer Ii (Africa) - cooking recipe

Ingredients

16 ounces fresh ginger, peeled and ground to a pulp (a couple of large handfuls)
8 cups boiling water
1 -2 lime, juice of (can also use pineapple or guava juice)
1 cinnamon stick
1 teaspoon whole cloves
8 cups cold water
1 cup sugar (to taste)
ice, to serve
water (optional) or sparkling water, equal parts to serve (optional)

Preparation

Place ginger pulp into a large, heat-proof container that is enameled or made of glass or stainless steel.
Cover with 8 cups of boiling water. Cover loosely with a cloth and set aside in a warm place.
After an hour or so, strain the liquid through a cloth, squeezing pulp to extract all the flavor.
Stir in lime or desired fruit juice, cinnamon stick, half the cloves and 8 cups of cold water.
Let liquid sit another hour, in the sun if possible. *This allows the starch from the ginger to settle.
Pour mixture gently through a cloth to strain it, trying not to disturb any sediment at the bottom. Strain again if necessary.
Stir in remaining cloves and sugar, then transfer the ginger beer to a jar and refrigerate.