Pour 4 gallons of boiling water over 4 pounds of grated Apples in a pan and stir each day for 2 weeks. Then strain and add 2 pounds of sugar, 2 ounces of root Ginger and a level teaspoonful each of Cinnamon sticks and whole Cloves. Pour into a cask and bung tightly at once. In 6 weeks it will be ready to bottle.

Boil an ounce of ground Ginger with a half gallon of water for half an hour, then put it into a pan with pound of white sugar, 2 ounces of lime juice, 4 ounces of clear-run honey, the juice of 3 lemons and another half gallon of cold water. When the mixture is just luke-warm, add a large teaspoonful of yeast spread on a piece of toast. Leave for 12 hours and strain through muslin. After giving it and hour or 2 to settle, carefully bottle.

Natural, delicious, and healing Ginger Beer.

Ingredients:

7 oz (about 1 1/2 cups) ground ginger

15.2 fl. oz (about 1 3/4 cups) mineral water

8 oz (about 1 cup) sugar (or organic honey as a substitute)

3.9 fl. oz (about 1/2 cup) sparkling water

A few drops of lemon juice

Lemon slices for garnish

Preparation:

1. In a saucepan, combine the ground ginger and mineral water. Bring to a boil, then reduce heat and simmer for 10 minutes.

2. Remove from heat and strain the ginger mixture through a fine mesh sieve or cheesecloth into a large bowl.

3. Add the sugar (or honey) to the ginger liquid and stir until dissolved.

4. Let the mixture cool to room temperature.

5. Once cooled, stir in the sparkling water and a few drops of lemon juice.

6. Transfer the ginger beer to a clean, airtight container and refrigerate for at least 4 hours, or until chilled.

7. Serve over ice with lemon slices for garnish. Enjoy your natural, delicious, and healing ginger beer.