- 2oz. root ginger
- Juice of 2 lemons
- 1lb. sugar
- 1 gallon water
- Beat the ginger with a hammer or rolling pin to get it good and broken up, and put it in a clean, sterilised bucket with the lemon juice. Get the water boiling, add the sugar to dissolve it. Pour this over the ginger and lemon juice and cover.
- Activate some yeast when the brew is cooler (blood temp or so, and bread yeast will do). Pitch it in, and keep it all covered up. When it's cooled, pour it all into a wide necked glass jar (I use a demi-jon), ginger and all, add an airlock (or, again, cover it) and five it, say, two to four days. Till the fermentation isn't 'feisty' any more.
- Bottle it in plastic pop bottles, and look out for explosion; check it every day and let off a little pressure should it be necessary. It'll be ready three to six days from bottling.
This is mildly alcoholic.