GINGER BEER

GINGER BEER
Makes: 3-4 bottles
635 g (750 ml) sugar
15 ml ground ginger
7 g instant dried yeast
12 sultanas

Heat 2 ½ litres of water along with the sugar in a saucepan. Stir until the sugar has dissolved and then remove the saucepan from the heat.
Add two litres of cold water and stir in the ground ginger.
Leave the mixture to cool until it is lukewarm, then pour 125 ml of the liquid into a bowl or jug. Add the yeast and stir until dissolved. Stir in the rest of the liquid.
Use a funnel and pour the liquid into cleaned and sterilised bottles that have screw tops. Add a few sultanas to each bottle.
Close the bottles tightly with a lid and leave at room temperature for about 24 hours. Transfer the bottles to the fridge. When the sultanas rise to the surface, the ginger beer is ready to drink.