4.5 litres of water
250g fresh ginger, peeled and finely sliced
500g granulated sugar
A handful of raisins
15g instant dried yeast
In a large saucepan bring the water to the boil, add the ginger and sugar, remove from the heat and leave to cool until just lukewarm.
Add the raisins and stir in the yeast, cover with clingfilm and leave in the fridge for 2 days.
Strain the liquid and transfer to sterilised bottles with tight-fitting lids. Refrigerate for 2 days before serving.
Serve with a squeeze and a wedge of lime.