Instructions

1. In a large pot, combine the grated ginger, sugar, and 2 cups of water. Bring to a boil over medium heat, stirring continuously until the sugar has completely dissolved.
2. Once the mixture reaches a boil, remove the pot from the heat and allow it to cool to room temperature. This cooling process is essential to prevent killing the yeast later.
3. After cooling, strain the ginger mixture into a large container using a fine mesh strainer or cheesecloth, discarding the solid ginger remnants.
4. Stir in the freshly squeezed lemon juice, active dry yeast, and the remaining 2 cups of water until well combined.
5. Cover the container with a clean cloth or plastic wrap, allowing it to sit at room temperature for 24 hours. This fermentation process will create natural carbonation.
6. After 24 hours, strain the mixture again to remove any sediment and transfer it to clean bottles, leaving some space at the top for carbonation to build.
7. Seal the bottles and refrigerate them. Chill for at least 2 hours before serving to allow the flavors to meld and the drink to cool.
8. Serve your homemade ginger beer over ice, garnished with a slice of lemon or lime if desired. Enjoy the refreshing taste!