I think this is the first ever homebrew I tried to make. Or at least a version of it. I seem to remember the recipe requiring a piece of toast floating on top.
Its barely fermented, but makes a lovely refreshing, sparkling drink in the Summer. If you prefer still, just leave out the yeast.
- 60g ginger (grated)
- 1 lemon (sliced)
- 5g cream of tartar
- 250g sugar
- 1L boiled water
- 1L cold water
- pinch of beer yeast (optional)
Put the ginger, lemon, tartar, sugar and boiled water into a large pan. Bring back to a boil and simmer for 10 minutes.
Turn off the heat and stir in the cold water.
Leave to steep for 1 hour.
Strain the liquid through a muslin into a plastic, screw top bottle. Add the yeast and shake well.
Leave overnight to ferment and check carefully by removing the lid. If it fizz’s, it’s ready to drink. This needs drinking quite quickly (within a few days). The longer you leave it the less sweet it is going to taste. Just be sure to check regularly and release the pressure in the bottle, to prevent explosions!