- 120 cl Sugar
- 1 Cinnamon
- 3 cl ginger
- 3 cl Mabi Bark
- Clean the bark, slice the ginger and boil with the cinnamon stick in 1 1/2 cups of water for 5 minutes, strain, cool and chill.
- Boil the brown sugar in 3 qts.
- of water, add mabi brew and stir to blend. Strain into a large pot, strain and ladle until foamy. Loosely top the pot or cap lightly in a bottle. Allow to ferment for several days. Store uncovered in the refrigerator until ready to use.
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