Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100–300 grams fresh ginger root, peeled and grated
- 1 whole lemon , zested and juiced OR 2 tsp cream of tartar mixed with lemon extract or zest to make a lemon juice substitute.
- 500 grams sugar
- Water
- Fermentation starter (see note)
Directions
Simmer the ginger, lemon zest and sugar in about 1.5 L water for about 10 minutes.
If using yeast as the fermentation starter, rehydrate the yeast in a glass of warm water for 5 minutes.
Add the lemon juice and enough water to get 10 L to the fermenter (see note).
Let the mixture sit in the fermenter until it has started bubbling well, which should take 8–12 hours with yeast or longer with kefir grains.
Bottle into PET bottles or other food-safe bottles.
When the bottles are hard (not just firm) from the carbonation, put them into the fridge for storage.
Serve cold.