Ginger beer

Yield: 1 servings

Measure Ingredient
1 \N Ginger root
1 \N Lemon, grated rind only
2 ounces Cream of tartar
1½ pounds Sugar
1 gallon Water; boiling
1 \N Envelope yeast

Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a tea strainer or similar, then through cloth. Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill fully before opening to drink.

Source: Leon Soniat, New Orleans Times-Picayune 28 Aug 1980

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