Dandelion Beer (non alcoholic)

In the spirit of my current dandelion obsession, I want to share a yummy, healthful recipe with you! Dandelion beer is refreshing and an effective remedy for upset stomach, indigestion, and kidney and bladder troubles. Dig up and clean the entire plant to make it.

1/2 lb young Dandelion plants
1 oz Yeast
Rind of one fresh lemon
Juice of one fresh lemon
1 lb Demerara sugar (a coarse-textured, dry, raw sugar from the Demerara area of Guyana; available from Domino and other sugar manufacturers; easy to find online)
1 gallon water
1 oz Cream of Tarter
1/2 oz Ginger root, bruised

Wash the plants and remove the smaller, hairy roots without breaking the larger tap root. Put them into a pan with the bruised ginger root, lemon rind (no pith) and water; boil for 10 minutes.

Strain out the solids and pour the liquid over the sugar and cream of tarter. Stir until the sugar is dissolved. When the liquid is lukewarm add the yeast and the lemon juice and leave the mixture covered with a cloth in a warm room for three days.

Strain out all the sediment and bottle in screw-topped bottles. Store them on their sides. It is ready to drink in a week or when it hisses when the cap is loosened. It will only keep for a few weeks, so drink up!