In the spirit of the Olympics.
1/4 tsp of brewers yeast
225g caster sugar
1-2 tbsp of finely grated or chopped fresh root ginger (more, if desired)
Juice of one lemon
1 heaped tbsp of clear honey
Be sure to sterilize any bottles beforehand.
Pour the sugar and yeast into a 2L bottle (plastic is ideal).
Mix grated ginger with lemon juice and honey. Pour into bottle.
Fill the bottle roughly half with water. Screw on top and shake until most of the sugar has dissolved. Fill the bottle to the top with water, leaving a gap at the top to allow gas to expand.
Screw on the cap and place bottle in a warm place for 48 hours.
Check to see if the bottle is hard to squeeze - if so, it is ready. If not, leave for a further 24 hours or until ready. Once ready, place bottle in the fridge for a couple of hours to stop yeast from working.
Pass liquid through a sieve or muslin cloth to remove ginger and lemon seeds.
* Be sure to check the bottle everyday to ensure it does not overexpand. If it's tight after 24 hours then release some gas and cap bottle for the remaining 24 hours.