Khemere
Ingredients
- 1 cup sugar
- 1-1½ Tbsp fresh ginger grated
- 2 liters water
- ⅓ packet yeast
- peel of one pineapple optional
Instructions
- Bring 1 liter of water to a rolling boil. Put sugar in boiling liter of water and stir until sugar is dissolved.
- Remove water from stove and add all the ginger and pineapple peel. Stir.
- Add liter of cold water to the pot. Let cool until mixture is lukewarm.
- Pour mixture into a container large enough—this works best if it is glass.
- Add yeast. Stir. Cover container but leave slightly ajar to allow for it to burp.
- Leave in a dark, room temp cabinet for at least 3 days to ferment. Check everyday after the first three days. You can keep “feeding” your khemere every other day with 1 tbsp of sugar. The longer you feed it, the more it will ferment. If left longer (7-8 days) it will become alcoholic.
- To serve, sieve the khemere and serve in a tall glass with ice. You can add thin wedges of the pineapple for aesthetics.
Notes
Recipe inspired by Lesego Semenya