- 1L water
- 95g fine white sugar
- 5ml (1 tsp) ginger root, freshly ground
- 10ml (2 tsp) dried yeast
- handful raisins
Heat the water with the sugar in a saucepan over high heat, stirring, until the sugar has dissolved, about 10 minutes. Remove from heat and set aside to cool until tepid.
Add the freshly ground ginger root and dry yeast to the mixture and stir. Taste and add more ginger or sugar or water, as you like. Throw in a handful of raisins and leave the mixture outside to stand until the raisins float to the top, about 2 days. Refrigerate for at least another day and enjoy!