Ginger Beer

1 ½ oz. green (fresh) ginger root

4 quarts boiling water

3 tsp. lemon juice

1 lemon, grated rind

1 ½ oz. cream of tartar

3 cups sugar

1 tsp. dry, active yeast

Preparation:

Pound the ginger root, combine with boiling water, lemon juice, lemon rind, cream of tartar and sugar stirring constantly. When lukewarm, add dissolved yeast, stir and pour into a jar. Cover tightly and leave for 2 days. Strain ginger liquid and bottle. Keep at room temperature for a further 3-4 days, store in a dark place to ripen. Chill before serving. Recipe makes 4 quarts.