Yield: 10 Servings
|¼ pounds||Root ginger|
|10||Bottles cold water|
|4 pounds||(approximate) clear sugar|
|Few grains of barley|
Date: Fri, 5 Apr 1996 18:12:21 -0500 From: kmeade@... (The Meades)
Recipe By: From the radio, British Guyana in early 1960s Bruise the ginger but not too much as it makes the drink cloudy. Pour on the water; add the rind and juice of a fresh green lemon. Cover and leave over night. The next day, strain, sweeten and bottle adding a few grains of barley to each bottle. It takes a few days, at least, for the barley to cause the drink to ferment.
NOTES : This was the extent of the recipe as given on a radio cooking program in Georgetown, British Guiana in 1961-62. Formerly a south american British colony, B.G. is now independent Guyana.
CHILE-HEADS DIGEST V2 #287
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .