donna hay magazine

homemade ginger beer1 cup (220g) raw sugar½ cup (125ml) water2 tablespoons finely grated ginger¼ teaspoon dried yeast¼ teaspoon sea salt flakes¼ cup (60ml) lemon juice1.5 litres water, extra``````Place the sugar, water and ginger in a small saucepan overhigh heat and bring to the boil. Cook for 1 minute or untilthe sugar has dissolved. Set aside to cool completely.Pour the ginger syrup into a 2-litre plastic bottle. Addthe yeast, salt, lemon juice and water, place the lid on tightlyand set aside at room temperature for 6 hours. Refrigeratefor a further 6 hours or overnight. Gently upturn thebottle 1–2 times before serving. Makes 2 litres.+ Ensure the lid is secured tightly so the gas that develops duringfermentation can’t escape. The bottle will expand and tighten as the gasdevelops. Keep ginger beer, refrigerated, for up to three days – releaseexcess pressure every couple of days by unscrewing the lid, then replacing.lemon and thyme jellies¹⁄³ cup (80ml) water²⁄³ cup (160ml) lemon juice1 cup (220g) caster (superfine) sugar4 strips lemon peel2 tablespoons powdered gelatine1.25 litres boiling water8 sprigs lemon thyme``````Place the water, lemon juice, sugar and lemon peel in a smallsaucepan over high heat and bring to the boil. Remove fromthe heat and remove and discard the peel. Sprinkle the gelatineover the lemon mixture and set aside for 5 minutes.Transfer the lemon mixture to a large jug, add the boilingwater and stir well to combine. Divide between 8 x 300mlglasses and place a sprig of the thyme in each. Refrigeratefor 2 hours or until set. Makes 8.``````lemon and thyme jellies80 http://www.donnahay.com SEE DIRECTORY FOR STOCKIST DETAILS.