New I V F Rules?? Why Do They Even Do It...
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For more on marking an answer as the "Best Answer", please visit our FAQ.1 Ginger root
1 Lemon, grated rind only
2 oz Cream of tartar
1 � lb Sugar
1 ga Water; boiling
1 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.
Copied from 1 of 12 recipes at: http://astray.com/recipes/?search=ginger+beer or see: http://www.recipesource.com/side-dishes/beverages/ginger-beer1.html which is even more simple.
Tried those but even better is...
5oz of fresh root ginger
2-3 lemons
1ltr or 3/4 pints of sparkling mineral water
springs of fresh mint
Grate ginger with or without skin, if desired, place in bowl and sprinkle with the sugar. Remove rind of lemon, add to bowl and bash/squash with motar or rolling pin for about 15 secs or so, just enough to mix flavours. Pour in sparkling water, allow to sit for 15 or so mins and taste. If this is too sour, add more sugar, too sweet, add more lemon juice. You can either use the mint as a garnish, or finely chop and use as part of the mixture. Delicious!