Ginger Beer

Starting one week ahead, combine the ginger, lime peel, lime juice, and sugar in a large bowl, and pour a boiling water over. Stir until the sugar dissolves completely, and let the mixture cool to room temperature.

In a small bowl or cup, sprinkle the yeast over the lukewarm water. Let stand for 2-3 minutes, then stir to dissolve the yeast completely.

Set this small bowl in a warm, draft-free place for about 5 minutes, or until the mixture begins to bubble and almost double in volume. If no bubbles develop, discard the mixture and repeat the process with fresh yeast. Add the yeast to the ginger mixture and stir thoroughly.

Cover the bowl tightly with foil or plastic wrap, and place it in a warm, draft-free place. Let the mixture ferment for a week, stirring every other day. After a week, it will be mildly carbonated.

Strain the ginger beer through a fine sieve and using a funnel, pour the liquid into a 1-quart glass or ceramic bottle and cork it tightly. Let the beer ferment at room temperature for an additional 3-4 days, then refrigerate until thoroughly chilled.

Serve the ginger beer in chilled tumblers, with or without ice cubes.