Spicy Ginger Beer

• 2 pounds fresh gingerroot, peeled and coarsely chopped
• 1 english cucumber, unpeeled and coarsely chopped
• 2 fresh red chiles, chopped
• 1 cup fresh mint leaves
• 1 cup turbinado sugar
• 3/4 cup acacia honey
• 2 cups water
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon black peppercorns
• Chilled club soda, or water if using a soda siphon

1. Place the ginger and cucumber in a food processor and pulse until finely chopped.
2. Pour them along with any juice into a large saucepan over medium heat and add the chilies, mint leaves, sugar, honey, water, juice, peppercorns, and soda.
3. Bring to a boil and simmer for 15 minutes until the liquid becomes syrupy enough to coat the back of a spoon.
4. Remove from the heat and let cool overnight.
5. Strain the ginger beer through a fine-mesh sieve into a food-safe container and refrigerate; it will keep for 4 days, refrigerated.
6. The ratio of syrup to club soda is 1:3 when made to order.
7. If using a soda siphon, pour 1 cup syrup and 3 cups water into a 1-liter soda siphon.

fresh gingerroot, cucumber, fresh red chiles, mint, turbinado sugar, acacia honey, water, freshly squeezed lime juice, black peppercorns, club soda

Taken from www.epicurious.com/recipes/food/views/spicy-ginger-beer-390862 (may not work)