About a pound of fresh ginger root, roughly peeled
1 cup fresh lime juice (the Tea Chemist used 5 1/2 limes to get a bit over a cup of juice)
2 cups of sugar, plus more to taste if you so desire
6 cups water
Chop the ginger into large-ish chunks and put into the blender with 4 cups of water. Blend (high speed) until the ginger is good and pulverized, then strain the juice into a pitcher. Put the ginger pulp back in the blender, and add a cup of water. Blend it, strain it, and dump the ginger pulp back in the blender for one more go with another cup of water.
Once you think the ginger has been juiced as much as possibly, add the lime juice to the pitcher. (It is helpful if you have someone like the Tea Chemist to juice the limes while you are messing with the ginger.) Add the sugar — I started with a cup and then kept on adding more until I thought it tasted right, about two cups.
You CAN drink this straight, but I’m not sure I’d recommend it. The FYB did so to be manly, but I think he regretted it after the ginger hit the back of his throat. My advice is to fill a glass half full with the ginger beer and ice and then pour club soda over it. Yum!
This should keep in the fridge for about two weeks. It is so cool and refreshing on these muggy summer days!