Enid Blyton and the Famous Five's Lashings of Ginger Beer!

Recipe by French Tart
READY IN: 120hrs




  • 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.