| 1 | Recipe by: ianrice@theridge.demon.co.uk |
| 2 | Stir, cover and leave in a warm place for 24 hours. |
| 3 | This is your starter "plant". |
| 4 | Feed the "plant" with 1 teaspoon each of ground ginger and sugar each day. |
| 5 | After 7 days strain through a fine sieve. |
| 6 | Dissolve the sugar in 2 pints of water. |
| 7 | Add the lemon juice and the liquid from the "plant". |
| 8 | Dilute with 5 pints of water, mix well and store in corked bottles for at least 7 days. |
| 9 | Use strong bottles as pressure may build up which will cause thin bottles to explode. |
| 10 | For the same reason use corked bottles rather than those with a more secure closure that will not "give" under pressure. |
| 11 | Ross requested a recipe for ginger beer. |
| 12 | This is a recipe that i have often used and it produces a really old-fashioned drink. |
| 13 | It is quite a long process but well worth the effort. |
| 14 | The amount of sugar in the final stage can be varied according to taste. |
| 15 | Please excuse the use of imperial measures - i am only a poor ignorant pom |
