Ginger beer

This is a super old recipe from the Women's Weekly back in the 50's. I found it in an archive belonging to Dunedin Library. I've been meaning to give it a go for ages as I adore ginger beer. It is great on its own or as a base for punch. I often make punch during the festive season, and also for celebrations.

For ease of making I have translated the measurements from imperial for you.

:: Ingredients

1 lemon (juice)

3 c sugar

1 T ginger (finely sliced)

1 T baker's yeast (I intend to use "live yeast" from Nosh)

6-8 c boiling water, then make up to approximately 4 litres with cold water

:: Method

Slice lemon and ginger and put into a container more than a few litres in size.

Add sugar and 6-8 cups of boiling water.

Make up to approximately 4 litres with cold water, so liquid is lukewarm.

Crumble in the yeast, cover and leave to stand overnight.

The next day, strain and bottle.

I'm going to give it a go during January when I'm back from my holiday at the beach. I promise to let you know how it goes. If you make it before me, be sure to let me know.