Trinidadian Mauby with Ginger

Instructions

1. Combine food-grade mauby bark with water in a saucepan and heat gently for 8–10 minutes to dissolve sugar or infuse the plant ingredient.
2. Strain solids where needed and stir in sugar while warm; add lime juice after heating.
3. Rapidly chill the mixture to refrigerator temperature.
4. For this original ginger adaptation, add 8 g fresh ginger, thinly sliced to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Pour over ice in two glasses and serve.