10 ounces fresh ginger
2 cups sugar
10 cups water, divided
2 cups freshly-squeezed lemon juice (from about 15 lemons)

Peel the ginger and chop into roughly 1/4-inch pieces. Combine the ginger, sugar, and 4 cups of the water in a medium pot over high heat. Bring to a boil, reduce the heat to medium, and simmer for 45 minutes. Strain the syrup through a fine mesh sieve, pressing on the ginger with the back of a spoon. You should have about 3 cups of syrup. Cool to room temperature.

Combine the lemon juice and remaining 6 cups water in a large pitcher or pot. Stir in all of the ginger syrup. Chill before serving or serve over ice.

Recipe Notes

• Feel free to adjust the amount of simple syrup based on your personal taste.
• The ginger pieces left from making the syrup make for a delightfully spicy, slightly sweet snack. Store them in the fridge to eat throughout the week or add them to your favorite muffin recipe.

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