Pick of the Yorkshire Dales
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Ginger Beer
Recipe
Mix together 8.5 litres (2 gallons) boiling water with 50g (2oz) well-bruised ginger root, 2 sliced lemons, 2 teaspoons cream of tartar and 900g (2lb) sugar.
Stir well until all the sugar is dissolved and when cold add 25g (1oz) fresh yeast spread on a piece of toast.
Let it work (covered) for 24 hours, then strain and bottle.
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