Ingredients
30g ginger bug starter
400ml water*
juice of 1 lemon
30g cane sugar or white sugar
15 frozen raspberries
*Some recommend filtered water or boiled water. I use tap water. It depends on the chlorine level in your tap water
Steps
1. In an Italian glass water bottle (seal), with the help of a funnel, pour the ginger bug starter, water, and lemon juice
2. Add sugar and stir it well until the sugar is dissolved
3. Add raspberries
4. Close the stopper/lid and let it ferment for 2-3 days until you see bubbles.
Open the stopper/ lid to release air every 24 hours
Enjoy!
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