Stir active dry yeast into about 1/2 a cup of warm water. Allow it to sit for about 20 minutes until the water gets foamy.

Grate a 1/2 cup of ginger.

In a heat-proof container or mixing bowl, combine the sugar, ginger, lemon juice and 1.5 litres of boiling water, stirring to mix everything together.

Once the sugar has dissolved, allow the water to cool for about 15 minutes, add the yeast water, and funnel it into an airtight bottle or container (I used a wine bottle and cork, but old soda bottles would work too).

Seal the bottle, and allow to sit at room temperature for 1-2 days.

Strain ginger beer into bottles, and chill before serving!