This syrup packs a punch. With ice-cold club soda, it’s the ultimate thirst quencher. Yield is about 32 servings.
Put water in a medium pot and bring to a boil.
Mash ginger root in a medium bowl with a wooden spoon.
Add ginger, zest, lemon juice and sugar to pot.
Stir until sugar dissolves.
Simmer 20 minutes.
Remove from the heat and cool completely.
Refrigerate syrup and use within a week.
Serve on ice with club soda and a lemon wedge.