Ginger Beer

60 gm. root ginger, bruised

Peel and juice of 2 lemons

450 gm sugar

15 gm cream of tartar

Yeast and nutrient

4.5 litres water

Peel the lemons, removing all the white pith. Place the peel in a brewing bin with the ginger, sugar and cream of tartar. Pour on 2 pints boiling water and stir to dissolve the sugar. Allow to cool before adding the lemon juice and yeast and the remaining water. Stir well, cover and keep in a warm place for a week. Siphon off into pint bottles and add ½ tsp. sugar to each bottle. Seal them tightly and keep in a warm place for 3 days and then remove to a cool place for storage.

This is alcoholic!


Author: annafranklinblog

Anna Franklin is the High Priestess of the Hearth of Arianrhod, which runs teaching circles, a working coven, and the annual Mercian Gathering, a Pagan camp which raises money for charity. She regularly speaks at conferences, moots and workshops around the country. She is the author of many books on witchcraft and Paganism, including the popular Pagan Ways Tarot, Sacred Circle Tarot, The Fairy Ring, Herb Craft, Magical Incenses and Oils, Personal Power, A Romantic Guide to Handfasting, Familiars, The Oracle of the Goddess, Hearth Witch, The Path of the Shaman and The Hearth Witch’s Compendium. Anna’s books have been translated into nine languages.

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