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