- 200g sugar (granulated or caster)
- Juice of one lemon
- half a tesspoon of any old yeast
- 1 oz of ginger root (grated)
Juice 1 lemon and place in a bowl then peel ginger with a spoon and grate finely into the lemon juice to make a slurry.
Meanwhile place the sugar into a 2l bottle, (that has contained a fizzy drink before) and add yeast.
Add ginger and lemon juice slurry into bottle and fill up bottle half way with water.
SHAKE SHAKE SHAKE until all of the sugar is dissolved and fill up the 2l bottle with more water leaving an inch or so gap for excess co2.
Finally screw cap on tightly and leave somewhere room temperature for 2 days - i usually drink after 1 day as it is so lovely.
For a smooth ginger beer you could mix the ginger and lemon water with half a bottle of water, shake and sieve and carry on with the rest of the brew.