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4 Serves
69 Mins
Peel and grate the fresh ginger root using a grater.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
6 mg / 1,250 mgPotassium
71 mg / 4,700 mgSodium
13 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a large pot, combine water, grated ginger, and sugar, bringing the mixture to a gentle simmer to infuse the flavors.
Remove the pot from the heat and stir in the lemon juice, then allow the mixture to cool to room temperature.
Strain the liquid through a cheesecloth into bottles, add a pinch of yeast, and seal to begin the fermentation process.
9
g47
g11
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