Ginger Lemonade
- 12 1/2 lbs lump sugar
- 10 gallons water
- 6 egg whites
- 1/2 lb common ginger
- 10 lemons, pared
- 2 Tbsps yeast
- 1/2 ounce isinglass or gelatin
Boil the lump sugar for 20 minutes in 10 gallons of water. Clear it with the egg whites. Bruise the ginger and boil with the liquor. Pour the liquor on the pared lemons. When quite cold, put in a cask with the yeast. Add the isinglass. Bung up the cask the next day. It will be ready to bottle in 3 weeks and to drink in another 3 weeks.
Submitted by Oct 10, 2009
15 min 30 min 45 min
15 min 30 min 45 min