- 3lbs cane sugar
- One lump of ginger, chopped roughly
- 5 gallons of water, divided
- 4 cups fresh lemon juice (or more if you have like it stronger)
Add four gallons of water to your keg, and carb the hell out of it. I left mine at 30psi at 33F for a couple days and it was nice and spritzy. Sodas need a lot higher carb that beers do. It'll carb a lot easier with no sugars in it.
About days days out, combine 2 quarts of water with your cane sugar and chunked ginger in a large pot on medium heat. Heat until the sugar has dissolved completely, and then let it cool on the stove top. This give the ginger time to steep as well. Once room temp, take it to your chiller next to your keg and let your syrup get nice and cold.
On the day before, release the pressure from your keg and add the strained syrup (no ginger chunks go in the keg). Then add your 4 cups of lemon juice. Close up the keg and put some gas on it, and then agitate it to thoroughly mix the syrup.
Let it sit over night and then give it a taste. You can add more syrup or lemon if you like, or gas it up to make sure it's nice and fizzy.
If you like it sweeter, or more tart, feel free to adjust. I like mine fairly mild since I'm usually serving it alongside homebrew. It's makes for a refreshing break after a few strong beers, and the Designate Drivers appreciate it.