Meyer lemon fizz

Step 1

Roughly chop rind (discarding any pith). Juice lemons, then chill juice.

Step 2

Boil 3 litres water in a pan, then remove from heat. Add rind, sugar and cream of tartar. Cool.

Step 3

Mix 1/2 cup liquid with yeast, then return to pan. Cover and stand at room temperature for 10-12 hours.

Step 4

Strain, stir in lemon juice then pour into sterilised bottles and chill. Serve with ice and extra lemon slices.