Quick Ginger Beer

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1oz root ginger
  • 1lb sugar
  • 1oz cream of tartar
  • Juice and rind of one lemon
  • 1oz yeast


    Put the bruised ginger, sugar, cream of tartar and lemon rind into a bowl. Pour on one gallon boiling water, stir well, and leave to stand until cold. Add the lemon juice. Mix the yeast with a good one-eighth pint cold water and add to the other ingredients. Leave overnight, then bottle in screw-topped bottles. This ginger beer can be used after forty-eight hours.