Real ginger beer

• 250g sugar
• 0.5 teaspoon cream of tartar
• 1 lemon
• 0 ginger

Step 1
litres water (should be chlorine free – a large pinch of ascorbic acid (vitamin C), or the juice of a lemon will remove the chlorine if you are unsure).

Step 2
Tie the grated ginger in a small piece of muslin.

Step 3
Place it (or dried ginger) with the sugar, lemon juice, cream of tartar and water in a large jug.

Step 4
Stir until the sugar has dissolved.

Step 5
Add the GBP.

Step 6
Cover with a cloth fixed in place with an elastic band, or just a lid if there is one.

Step 7
Leave for about five days (or until it tastes just a little sweeter than you would like the finished product to be) then carefully pour into plastic pop bottles or swing top bottles using a fine sieve and a funnel.

Step 8
Remove the muslin then rinse the GBP in fresh water.

Step 9
Use it to make another batch).