1 ounce fresh ginger root, in one piece (about 1½ inches long and 1 inch in diameter), peeled and crushed with the flat side of a cleaver or large, heavy knife
1. Starting a week ahead, combine the ginger, lime peel, lime juice and sugar in a large ceramic bowl, and pour the boiling water over them. Stir until the sugar dissolves completely, then let the mixture cool to room temperature.
2. In a small bowl or cup, sprinkle the yeast over the lukewarm water. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
3. Set the bowl in a warm, draft-free place for about 5 minutes or until the mixture begins to bubble and almost doubles in volume.
4. If no bubbles develop, discard the mixture and repeat the process with yeast from a fresh package. Add the yeast to the ginger mixture and stir thoroughly.
5. Cover the bowl tightly with foil or plastic wrap, place it in a warm, draft-free place, and let the mixture ferment for a week. Stir the ginger beer every other day. After a week the mixture will be mildly carbonated.
6. 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 3 or 4 days longer, then refrigerate until it is thoroughly chilled.
7. Serve the ginger beer in chilled tumblers, with or without ice cubes.
