This tart recipe combines 1 envelope dry yeast, 10 qt water and 6 lemons into a Advanced-to-make drink.
Ingredients
- 1 envelope dry yeast
- 10 qt water
- 6 lemons
- 2 cups sugar
- 1 cup raisins
- 12 oz beer
Instructions
- Dissolve yeast in 1/2 cup warm water.
- Boil remaining water and pour into a large stone crock.
- Add pitted halves of lemons, sugar, and raisins and mix until sugar dissolves.
- Cool to lukewarm.
- Add beer and yeast mixture.
- Cover with cheesecloth and ferment at room temperature for 24 hours.
- Strain liquid through muslin.
- Store in sealed glass jars or bottles.
- Keep for 3 to 4 days before serving.
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