Lemon Ginger Fizz/Gut Friendly Fizzy Drinks

‍How to make your own ginger bug:

200g (7oz) organic ginger (organic)

water (well water or filtered is preferable)

225g (8oz/1 cup) sugar

old jam jar

Cut up your ginger into small pieces add water and the sugar, leave some space at the top of your jar and cover with a muslin cloth. Every day for a week add a teaspoon of fresh ginger and a teaspoon of sugar until it’s starting to fizz and smells and tastes more astringent.

Now it’s time to use the base and make your own drinks. Experiment with flavours you love.

This is my personal favourite.

1 litre (1 3/4 pints/scant 4 1/2 cups) of water

225ml (8oz) of bug

50g (2oz/1/4 cup) of sugar

2 teaspoons ground turmeric

1 tablespoon of freshly grated ginger

juice of 2 lemons

In a jar add the above ingredients. When you are pouring out the ginger bug it’s ok if some fermented gingery bits fall in, in fact I would encourage them to do so (this is going to help along the fermentation).

Leave for 2-4 days until the drink turns slightly sour and you no longer taste the sugar.

Bottle, making sure it’s airtight and leave for around 24 hours to fizz. Trapping in the carbon dioxide resulting in a naturally fizzy soda. Dependent on the time of year and warmth of your kitchen this could be quicker or longer.

Once tasty not sweet, fermented and fizzy your drink is ready.

Sandor Katz says ‘fridges are like slowing down fermentation devices’.

(Katie Sanderson – LitFest 2016)

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