| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
54 |
Servings |
INGREDIENTS
| 1 |
ga |
Water |
| 3 1/2 |
oz |
Fresh ginger |
| 2 |
|
Lemons |
| 2 |
c |
Sugar (sucrose or brown |
|
|
Sugar or both) |
|
|
Yeast |
INSTRUCTIONS
Peel the ginger and slice into 1/8 inch slices. Mix the water with the
sugar and put in the ginger. Boil an hour or so. Slice the lemons, add to
the boil, and boil for about 15 minutes. Allow to cool to room temp-
erature. Add yeast. Let the yeast grow overnight. Bottle in very strong
bottles. Let sit at room temperature for about 12 hours to carbonate.
Put bottles in the fridge. Open very carefully. Every time I did not peel
the ginger, the yeast did not multiply proper- ly. There may be a causal
relationship. The more you let the lemons boil, the more bitterness will
be extracted from the peels. For a result a lot like Canada Dry's Bitter
Lemon, increase the number of lemons to 4, let the lemons boil for about
1/2 hour, and cut back on the ginger.
Recipe By : Eric Pepke
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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