Method

• 1) Put the water in a big pan and bring to the boil.
  
  2) While that's boiling up, take the zest from one of the lemons, squeeze the juice from both the lemons and mix with the cream of tartar, peel and grate the ginger coarsely and wake up the yeast if necessary.
  
  3) One the water is boiled, add the sugar, ginger and lemon zest. Turn of heat. Stir often as it cools.
  
  4) Once the mix is colled to body temperature add the yeast, lemon juice and cream of tartar. Stir in and using a jub put it in a demijohn. Add a bubble valve. ake sure demijohn and valve have been sterilised.
  
  5) Keep it warm for 5 - 7 days. make sure it's bubbling merrily. The airing cupboard is perfect.
  
  6) Decant to plastic drinks bottles than can take a bit of pressure. Like coke bottles. Leave to stand at room termperature for two days.
  
  7) Refrigerate. It'll be ready for drinking in a day or too.
  
  8) Pour gently into a glass or jug being careful not to disturb the sediment. Delicious cold, with ice.
  
  
  
  

Tips

• This is zingy and delicious. ideal in the summer but all so quite fun at Christmas parties.