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Start by washing the fresh lemons, then cut them in half and juice them.
Prepare the ginger bug by feeding it with fresh ginger and a spoonful of sugar, stirring it to activate the wild yeast and bacteria.
Mix a little sugar into the lemon juice to sweeten it.
Pour the sweetened lemon juice into a swing top bottle, then add a generous splash of the active ginger bug, about a quarter cup.
Top off the bottle with water, leaving some space at the top.
Cap the bottle and let it sit at room temperature for a couple of days until it becomes fizzy.
Once carbonated, refrigerate the drink.