Meyer lemon fizz

Method

• 1
  Roughly chop rind (discarding any pith). Juice lemons, then chill juice.
• 2
  Boil 3 litres water in a pan, then remove from heat. Add rind, sugar and cream of tartar. Cool.
• 3
  Mix 1/2 cup liquid with yeast, then return to pan. Cover and stand at room temperature for 10-12 hours.
• 4
  Strain, stir in lemon juice then pour into sterilised bottles and chill. Serve with ice and extra lemon slices.