· For twenty minutes, in 3 litres
of water, boil
30gm sarsarparilla
30gm sassafras
30gm ginseng.
·
· Strain into bowl & add
·
225gm honey
· and allow to cool.
· Add
a pinch of baker’s yeast
· and cover with a clean cloth.
· When bubbles appear, pour into clean bottles and seal or
cork. Refrigerate overnight [...]
