Peel a chunk of ginger and grate it. I used a zester to get a fine grate.
Place the ginger, sugar, and 1/2 cup water into a saucepan over medium heat.
Stir until the sugar is dissolved. Turn off the heat and allow the mixture to sit for an hour.
Strain the mixture and allow the liquid (ginger syrup) to cool to room temperature.
Place the yeast, ginger syrup, lemon juice and 7 cups of water into a 2 Liter container.
Put the lid on the bottle and shake until the yeast is dissolved.
Store out of direct sunlight for 2-3 days or until fizz is achieved.
Place bottle in the refrigerator. You must do this to slow down the fermentation process or the bottle will EXPLODE!
Consume within 1-2 weeks. Serve over ice!
