1. Remove the yellow outer rinds of the lemons as thinly as possible. Discard all the white pith. Cut the fruit into thin slices, removing the pips. 2. Put the sliced lemon and rind into a non-metallic bowl with the sugar, ginger and cream of tartar. Pour on the boiling water, and leave until it has cooled to blood heat. 3. Cream the yeast with a little of the liquid, then stir it into the mixture. Cover it with a cloth and leave it in a fairly warm place for 24 hours. 4. Skim the yeast off the top, then strain the liquid off the sediment. 5. Bottle and leave for 4 days in cool place before use. Consume within a week, and store in a cool place. ---------------------------------------------------------------------------
Nutrition
Ingredients
