Enid Blyton and the Famous Five's Lashings of Ginger Beer!
- Reviews 2
Ready In: 120 hrs
Yields: 4 1/2 Litres
Ingredients
- 2 lemons
- 550 g granulated sugar
- 50 g piece fresh gingerroot, peeled and bruised
- 1 teaspoon cream of tartar
- 4 1⁄2 liters boiling water
- 1 tablespoon brewer's yeast
Directions
- Remove the yellow outer rinds of the lemons as thinly as possible. Discard all the white pith. Cut the fruit into thin slices, removing the pips.
- Put the sliced lemon and rind into a non-metallic bowl with the sugar, ginger and cream of tartar. Pour on the boiling water, and leave until it has cooled to blood heat.
- Cream the yeast with a little of the liquid, then stir it into the mixture. Cover it with a cloth and leave it in a fairly warm place for 24 hours.
- Skim the yeast off the top, then strain the liquid off the sediment.
- Bottle and leave for 4 days in cool place before use. Consume within a week, and store in a cool place.
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