Fresh, bright, and lightly aromatic, this ferment balances citrus acidity with gentle fermentation character. The honey softens the sharper edges while the ginger bug gradually develops light carbonation. Add as much lemon as you want to influence the final taste.

The sugar is primarily there to feed the microorganisms in the ginger bug. During fermentation, much of it is transformed into acids, gases, and other compounds, rather than remaining in the final drink unchanged.
It is important to note that fermentation does not necessarily remove all sugars. The amount remaining depends on factors such as fermentation time, temperature, and microbial activity.