How to make it
5 steps. Take it one step at a time.
Combine 500ml of water, the grated ginger, and the sugar
In a medium pot, combine 500ml (2 cups) of water, the grated ginger, and the sugar. Bring to a boil at 100°C (212°F) and simmer for 10 minutes to create a concentrated ginger syrup.
10 minRemove from heat
Remove from heat and stir in the lemon juice and the remaining 1.5 liters (1.6 quarts) of cold water. This should bring the temperature down to approximately 35°C (95°F).
Strain the mixture through a fine-mesh sieve or cheesecloth
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean 2-liter bottle, discarding the ginger solids. Sprinkle the yeast into the liquid and stir gently.
Cap the bottle tightly and leave it
Cap the bottle tightly and leave it in a dark, warm place for 24 to 48 hours. Check the bottle occasionally; once it feels rock hard when squeezed, the carbonation is ready.
2 daysPlace the bottle
Place the bottle in the refrigerator to stop the fermentation process. Serve chilled.
A little kitchen wisdom
Ensure all equipment is sterilized to prevent unwanted bacteria growth. For a spicier kick, leave the ginger skin on when grating. Use plastic bottles if you are worried about pressure buildup during fermentation.
