2 oz fresh ginger
2 lemons
1 tsp cream of tartar
1 lb sugar
1 gal boiling water
1 oz yeast
A Recipe for
Home - Made Ginger Beer
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Food Tip |
This Recipe for Home - Made Ginger Beer is one of thousands in the Recipes-to-go Drink Cookbook.
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
This is a recipe for Home - Made Ginger Beer from the recipe cookbook of Recipes-to-go (Drink)
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
This home-brew remains a favourite party drink in a Welsh household
for both adults and children. You will need eight pint bottles or
four quart bottles. They should be of a strong material and have firm
caps with metal springs to imprison the effervescent liquid ~ it's
more explosive than champagne. Makes 1 gallon. Roughly crush the
ginger root. Wash and slice the lemons into thick rings. Put the
ginger, lemon, cream of tartar and sugar in a large bowl. Pour the
boiling water over. Stir and leave to cool to blood temperature. Stir
in the yeast. Leave to ferment for 24 hours. Skim off the yeast.
Strain and bottle the liquid. Leave for three days before broaching
it.
Serves: 1
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