This is technically an extract recipe, given there's no malt in it.
I use the Cooper's dry yeast, but any neutral ale strain will do.
3Kg Sugar + 120g for bottling.
Juice + zest from 4 medium lemons.
2 tsp yeast nutrient (the stuff with yeast hulls in it).
140g Dried Ginger (honestly I just wing this usually).
1oz Cascade (for dry-hopping).
1 package gelatin (for fining)
OG 1.050
FG 1.00-1.15 depending on how the yeast feel that week.
Take 6L of water, bring to the boil, dump in the sugar, dissolve it. Turn off heat. Dump in lemon juice + zest and ginger. Stir for a minute. Pour into fermenter with nutrient. Fill fermenter to 23L with cold water (I use Fredericton tap water). Dump in yeast. Wait one week. Fine with Gelatin. Dump hops into primary (don't bother with 2ndary). Wait four days (agitate daily). Bottle with 120g bottling sugar.
Note: If you like hard lemonade, you might want to get yourself some more lemons and some maltodextrin and/or potassium bicarbonate. This recipe isn't very lemon-ey or sweet. Maltodextrin can back-sweeten without the need for campden or other yeast-stoppers; potassium bicarb can take off the heartburn-inducing low pH that this has. You can also boil the sugar for a while to caramelise a portion of it - I've not got a recipe for this, but it's a corollary of the experiences I've had thusfar when boiling the recipe. Mess around with the formula - this one is really flexible. I use 20g of potassium bicarb for 5 gallons US. Add *SLOWLY* or witness a volcano.
If you like the flavour of ginger, use some fresh ginger (boil about 20 mins with the lemons + some of the sugar).