300 gms fresh, peeled ginger (about 2 ½ cups if shredded or sliced)
2 litres boiling water (about 8 1/2 cups)
2 tsp cream of tartar6 cups sugar
½ packet yeast
1. Peel the limes thinly and squeeze out the juice.
2. Crush the ginger and place all in a big earthenware jar with the cream of tartar.
3. Pour the boiling water over it. When lukewarm, lay the yeast on a slice of toast and lay it on top of the brew.
Leave to ferment for 12 hours then strain and bottle. Keep 3 to 4 days.
Makes 2 litres (slightly more than 2 quarts)