RHUBARB CHAMPAGNE (Non Alcoholic)

3½ Cups Rhubarb (cut fine)

1 Lemon (sliced fine)

3½ cups sugar

150ml white vinegar

20 cups cold water

Mix. Let stand in a bucket for 48 hours covered with a clean tea towel. Strain and bottle. Do Not Try to keep for to long as it tends to become very gassy, and as with ginger beer, you may get some bottles exploding.

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With compliments

Tasmanian Home Brewing Supplies  179 Elizabeth Street Hobart 62 346230