INGREDIENTS

9 litres cold water in a big bucket

½ packet (25g) cream of tartar

½ packet (25g) tartaric acid

2 boxes whole dried ginger (if you can’t find, then I’d say fresh root about the size of your palm x 2)

1½ kg white sugar

1 teaspoon dry yeast

250g raisins

METHOD

1. Dissolve yeast in a little lukewarm water. 
2. To cold water in bucket, add sugar, cream of tartar, tartaric acid and dissolved yeast. 
3. Stir well till everything has dissolved. 
4. Cover ginger and raisins with cold water and boil for 10 minutes. 
5. Add to bucket mix. Stir again. 
6. Cover bucket and stand for at least 8 hours.
7. Sieve well. Bottle and seal. 
8. Keep in fridge. Make sure to release the pressure regularly by loosening the bottle lid.

— ETHEL MORRISON  (1927-2015)