AT A GLANCE
|01||Combine yeast, ½ tsp ground ginger, ½ tsp sugar and 125ml room-temperature water in a jar, cover with muslin and secure with kitchen string. Each day for 5 days, add ½ tsp sugar and ½ tsp ground ginger and stir to combine. The mixture will start to foam a little after day 1 and then expand day by day.|
|02||For lemon and ginger syrup, on day 5, stir sugar and 3 litres water in a large saucepan over medium heat to dissolve sugar, bring to the simmer and set aside to cool. Meanwhile, finely grate ginger into a small sieve and press to extract juice. Add juice to syrup with lemon juice and stir to combine.|
|03||Strain ground ginger mixture through a muslin-lined sieve into lemon and ginger syrup (discard solids) and stir to combine.|
|04||Pour into sterile plastic screw-top bottles (see note), leaving a 5cm gap. Seal with lid and store in a cool place until fermented (4 days). Refrigerate until required, then serve over ice with lime wedges and mint.|
Note To sterilise plastic bottles, rinse thoroughly with plenty of boiling water.