This recipe is a bit more organic and relatively easy to make:
half a pound of fresh ginger root
2lbs of sugar
2ozs cream of tartar
2 1/2 gallons of boiling water
two tablespoonfuls of yeast
Take the rinds of the three lemons by peeling very finely trying to leave as much pith behind as possible.
Smash half a pound of fresh root ginger with a meat hammer or the end of a rolling pin to break it up and then put the rinds and the ginger, 2lbs of sugar and 2ozs of cream of tartar into a big sterilised bucket and pour on 2 1/2 gallons of boiling water. Let it cool until the liquid is lukewarm and then add the yeast. Let it all cool and stand for 12 hours. Then add the juice of the three lemons, strain the liquid and bottle into sterilised bottles.
It will be very fizzy in a couple of days.