Quantity: Makes 3 liters
Ingredients250 g fresh ginger
1 stick of cinnamon
1 teaspoon cloves
500 g sugar
1 teaspoon baking powder
1 teaspoon dried yeast
First you need to scrub the ginger and the lemon, then grate the ginger on a coarse grater and peel the zest from the lemon.
Now put the ginger, lemon peel, cinnamon, cloves, sugar and the baking powder into a large clean, heat-proof container, which can hold 3 litres, then bring 3 litres of water to the boil and pour over the ginger and spices.
Next squeeze in the juice from the lemons, stir to dissolve the sugar, cover with a clean tea towel and allow mixture to cool to room temperature, then sprinkle over the yeast, stir thoroughly and cover with cling film.
Leave the gingembre to ferment for 24 hours in a warm, draught-free spot. When ready strain through a very fine sieve and pour into clean, screw-top bottles and refrigerate.
Serve icy-cold with a slice of lemon, making sure to open bottles carefully, as slight fermentation will continue in the bottles.