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Brew the jasmine tea by adding 500 mL of hot water and the juice of half a lemon, along with the lemon pieces
Add 1-2 tablespoons of xylitol sweetener to the tea, depending on desired sweetness
Let the tea brew for a few minutes
Add 500 mL of cold water to the tea to bring it up to 1 liter and cool it down
Run the tea through a coffee filter
Add 1 tablespoon of organic sugar to each of two pressure-safe bottles
Add some active ginger bug liquid to each bottle
Top up the bottles with the filtered jasmine lemon tea
Close the bottles, give them a shake, and set aside at room temperature to carbonate for a few days