In a medium saucepan, combine ginger, sugar, cream of tartar and 5 cups of water.
2
Bring to a simmer, and stir until the sugar has dissolved.
3
Remove the pan from the heat and allow it to cool completely. Strain the sediment into a large pitcher using a cheesecloth or a finemesh strainer, then transfer it into the plastic bottle.
4
Add in citrus juice, and fill the bottle with cool spring water, leaving a few inches at the top.
5
Add the yeast.
6
When carbonation has reached your preferred consistency, decant into a glass jug or bottle (or leave as-is) and store in the refrigerator.
It’s always time for a Rum Punch e-Special-ly on Sundays. Try this Monymusk Plantation Gold Punch recipe today!
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Perfect for hot days, this light and thirst-quenching Cucumber Coconut Lemonade is made with electrolyte-rich coconut water to keep you hydrated throughout…
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