6
Ingredients
- 250 g fresh ginger
- 1.5 l water
- 100 to 150 g sugar
- Juice of 1 lemon (or 2 limes)
- 1 pinch of chili, optional
Method
- 01 Wash and peel the ginger, cut into pieces.
- 02 Blend with 500 ml water to a coarse puree.
- 03 Add the rest of the water. Infuse 30 to 60 minutes at room temperature.
- 04 Strain through a fine cloth or sieve, pressing well.
- 05 Sweeten, add lemon (and chili if desired). Chill. Serve cold.
Tangawisi is drunk iced, often after a spicy meal. Ginger and sugar levels vary widely from house to house.
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