Recipe by: Djoemirah de Vette

Source: Cookbook “Het beste uit de Surinaamse keuken” – best of suriname cuisine



  • 250 gr ginger
  • 6 cloves
  • 6 pimento (all spices)
  • 4 a 5 ltr water
  • 200 gr sugar or to taste
  • 1 Tbs cola essence
  • 1 Tbs almond essence
  • 1 Tbs citric acid / lemon essence or lemon juice


  • Clean, grind or grate the ginger
  • Add cloves and pimento
  • Boil part of the water
  • Pour over the grated ginger. Let it sit for 1 hr and cover
  • Sift through a thin clothlayer and squeeze
  • Pour the rest of the water over the squeezed ginger and shift and squeeze again
  • Add sugar, essences and citric acid/lemon essence or lemon juice

To be served chill or with ice cubes.

Download PDF version here: surinamese-gember-bier-ginger-ale-djoemirah-de-vette