- 500g organic lemons
- 1 tbsp grated ginger
- 125ml whey (see tip, below)
- 75g organic cane sugar, plus ½ tbsp
- still mineral water, to top up
HOW TO MAKE WHEYTo make the whey, heat 1 litre of milk to 82C, then add 20ml white wine vinegar, take it off the heat and stir a little. Leave to rest until the curds and whey separate, then strain through a muslin-lined sieve into a bowl. The whey is the liquid that collects in the bowl. You can use the curds as curd cheese in recipes.