400gms sugar
100gms light spraymalt
100gms lactose (aka milk sugar)
40 gms fine grated ginger
1/2 lemon chopped or sliced finely including peel.
Heat 1l water to boil, add dry ingredients and simmer for 20 mins.
Pitch carefully (and slowly to avoid thermal stress) to your demijohn, including or excluding lemon bits. Dilute to 4.5l of water, wait to cool to about 20 degrees then pitch yeast.
You may want to whisk the spraymalt in when the water is just lukewarm, or it might clump up and warrant the use of an immersion blender.
Prime in returnable beer bottles or soft drink bottles in the normal way.
Lactose is for sweetening, and won't ferment. Feel free to adjust ginger, lemon and lactose to suit.
Recipe shamelessly adapted from
liqorcraft's excellent recipe pdf. They have others too, worth checking out if you're into other beverages.