• 1 cup thinly sliced turmeric, unpeeled (if you come up a little short, a bit of ginger in the mix is fine, too)
• 3/4 cup rice malt syrup
• 2 lemons or limes, or a combo of both (zest and juice)
• 6 cups water
• 1/2 cup whey (recipe to make home made whey here – it’s easy.  All you really need is organic full cream yoghurt)

Directions:

1. Bring water, syrup and sliced turmeric to a boil in a medium pot.
2. Simmer for 20 minutes.
3. Cool to body temperature then add the zest and juice.
4. Transfer to a large 2 L mason jar (or between two smaller ones) and add the whey.
5. Stir, screw on the lid and sit on the counter for 2-3 days in hot weather, 4-5 in winter, or until slightly bubbly.
6. Stir or shake a little occasionally.
7. You can strain off the liquid and then allow to carbonate for another 2-3 days at room temperature, and then put in the fridge.  Or leave as is and once bubbly place into the fridge.   It will last a week in the fridge before it goes vinegary.

This recipe is by Sarah Wilson at http://www.sarahwilson.com