조리법

• 1 - Prepare Ginger Syrup:
  In a saucepan, combine wild ginger slices, lemongrass, lime zest, honey, sugar, cloves (if using), and spring water. Bring to a gentle simmer over medium heat and cook for 10 minutes.
• 2 - Infuse and Cool:
  Remove from heat, cover, and let the syrup infuse for 30 minutes, allowing flavors to develop and mixture to cool.
• 3 - Strain and Sweeten:
  Strain the syrup through a fine sieve into a large jug, pressing solids for maximum flavor. Discard solids. Stir gently to ensure honey is fully dissolved.
• 4 - Activate Carbonation:
  When the mixture is just below body temperature (30-35°C), sprinkle dry yeast on top. Gently stir to combine and dissolve yeast—do not use hot syrup, or the yeast will die.
• 5 - Bottle and Ferment:
  Pour mixture into clean plastic soda bottles, leaving space at the top. Cap tightly. Let bottles ferment at room temperature for 24–36 hours, checking for firm pressure—do not exceed to avoid overcarbonation.
• 6 - Chill and Serve:
  As soon as the bottles are firm, refrigerate to halt fermentation. Serve poured over ice, with lime slices and mint leaves for garnish.