Kenyan Ginger Beer (Non Alcoholic)

3 or 4 large fresh ginger roots (not ground ginger)
2 Limes (or similar amount of lemon, pineapple, or grapefruit juice) Extract Juice.
1 Cup Sugar
A few whole cloves or a cinnamon stick (optional)
Water
Method: Carefully Peel and discard the ginger root's skin. Pound the ginger root to a pulp and place in a large ovenproof glass or stainless steel container. Pour 6 cups of boiling water over the ginger, cover with a lid or a clean cloth. Put the mixture in a warm place. A sunny spot on a tabletop in front of a window is a good place on a hot day; an oven that has been slightly heated then turned off is a good place on a cold day. Wait one hour. Strain the mixture through a cloth into a large jar or pitcher (or maybe two jars or pitchers). Squeeze the ginger root to extract all the liquid from it. Mix in the Citrus juice, Sugar, and Spices. Fill the jar with lukewarm water to make a gallon. Return the mixture to a warm spot and allow it to rest for an hour.
Strain the Ginger Beer once more and refrigerate until chilled.

Serve over Ice & Enjoy.

Home-made non-alcoholic ginger drinks are common throughout Africa, often sold in shops run by Swahili's (East Africans.)
This ginger drink will be much stronger than any ginger ale soda. It can be enjoyed chilled over ice, or diluted with cold water.