1. Bruise the ginger and slice the lemons. 2. Mix the boiling water, cream of tartar and nearly all of the caster sugar with the ginger and lemons. 3. When the mixture has cooled to be luke-warm, add the beaten egg white, then the yeast mixed with the reserved sugar, and stir well. 4. Let it stand for 24 hours, then bottle. CAUTION - Although I haven't made this myself, I suspect that the fermentation will continue in the bottle. This means that gas and pressure will build up. Use bottles with corks instead of a fixed top. That way, if pressure builds up, the cork will shoot out (releasing the gas and some of the ginger beer) and (hopefully) the bottle will not explode. I have been caught out by exploding bottles of elderflower champage before, and it isn't an experience I would recommend to others! UPDATE - A correspondent has confirmed that you should put the ginger beer into bottles with corks, release the pressure a few times, and store them in a cool dark place with doors so that if a bottle explodes the resultant chaos will be confined. ---------------------------------------------------------------------------
Nutrition
Ingredients
