• 500g organic lemons
  • 1 tbsp grated ginger
  • 125ml whey (see tip, below)
  • 75g organic cane sugar, plus ½ tbsp
  • still mineral water, to top up


  • STEP 1

    You must sterilise your jars before you start and you will need to check your ferment every day for four to five days.

  • STEP 2

    Juice the lemons and pour the juice through a sieve. Combine the lemon juice, ginger, whey and sugar in a 3-litre sterilised jar and top up with mineral water, leaving 2.5cm at the top of the jar. Give it a good shake and leave it at room temperature for two days, releasing gas as you need to by releasing then refastening the lid.

  • STEP 3

    After this time, decant it into glass bottles, adding a little of the ½ tbsp sugar to each. Seal and ferment for a further two to three days (burping every day) until you see bubbles. Put in the fridge to stop any further fermentation. Will keep in the fridge for a week.



To make the whey, heat 1 litre of milk to 82C, then add 20ml white wine vinegar, take it off the heat and stir a little. Leave to rest until the curds and whey separate, then strain through a muslin-lined sieve into a bowl. The whey is the liquid that collects in the bowl. You can use the curds as curd cheese in recipes.

Goes well with


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