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Ginger beer

About 2"/50mm of fresh root ginger - more if you like it spicy, less if not
A lemon
8 oz/ 250 gm sugar
A tablespoon/ 15 ml dried baking yeast - baking yeast because you want bubbles not alcohol

Crush the ginger, chop the lemon and put them in a clean bucket with the sugar.
Pour on 1 gallon (British)/ 5 litres/ 160 fl oz of boiling water.
Cover it with a cloth and leave to cool to blood heat/ luke warm
Sprinkle the yeast on top, recover and leave for a day.
Siphon the liquid into bottles - plastic 2 litre pop bottles are good - avoiding the yeast at the bottom and the fruit floating on top. Leave a gap of an inch or so and put the tops on tightly.
Leave for 3 days.

Open outside and don't over indulge. The longer you leave it the more alcoholic and the less sweet it becomes. Too long and it's not nice.