A Very Ancient Craft
1 oz. whole ginger, well bruised
1 Ib. white sugar
Rind and juice of 2 large lemons
1/4 oz. cream of tartar
1 gallon boiling water
1 teaspoonful yeast granules
If you have children you will surely be asked to make them some ginger beer occasionally and this recipe is an old favourite, albeit slightly alcoholic.
Pour the boiling water on to the sugar, ginger and cream of tartar. When cool add the rind and juice of the lemons and the yeast. Ferment in a warm place, skimming off the frothy yeast as it rises to the surface. After three days strain into screw top bottles which must be lightly stoppered and keep for another four days. Then serve it cold.