- Makes 6 bottles
- cup sugar
- 5 x 750ml lukewarm water (3.750 litres)
- 1 tsp dry yeast (mix this with a little of the warm water and sugar to dissolve it)
- 1 bottle Jamaica Ginger (available in most pharmacies)
- 6 x empty 750ml bottles with screw top lids, cleaned
PreparationMix all ingredients together, until sugar is dissolved.
Pour into glass bottles using a funnel, until about 7/8 full.
Drop 2 - 3 raisins in each bottle. Screw tops on.
Allow to stand for 24 hours and then refrigerate.
After 2 days serve chilled.
It will keep for quite a few days in the fridge, but it does get stronger as time goes by!