1. Prepare the ginger. I prefer to peel the ginger but if your ginger isn’t dirty you can simply wash and scrub the ginger. If peeling, use a spoon and scrape the side of the spoon back and forth across the papery skin to remove– this works better than a peeler. After washing or peeling, cut into roughly 1″ pieces so they are easy to blend.
2. Add the ginger, fresh lemon juice, and pinch of salt to a blender. Pour in 4 cups of water and blend for 30-60 seconds until no large pieces remain and you’re left with a pulpy liquid. (If adding fresh herbs like mint or basil, add to the blender with other ingredients!)
3. Pour the ginger mixture through cheesecloth or a nutmilk bag to strain the juice from the pulp. Set aside.
4. Heat the remaining 1 cup water and 3/4 cup sugar in a small pot over medium heat stirring occasionally until the sugar dissolves, about 5 minutes.
5. Pour the sugar syrup into the strained ginger juice and stir to combine. 
6. Serve over ice with fresh mint or basil to garnish. You can also serve this warm as a ginger tea.
7. Store in an airtight container in the fridge for up to 5 days.

To Make Ginger Shots:

1. Prepare the ginger. I prefer to peel the ginger but if your ginger isn’t dirty you can simply wash and scrub the ginger. If peeling, use a spoon and scrape the side of the spoon back and forth across the papery skin to remove– this works better than a peeler. After washing or peeling, cut into roughly 1″ pieces so they are easy to blend.
2. Add the ginger, fresh lemon juice, and pinch of salt to a blender. Pour in 3 cups of water and blend for 30-60 seconds until no large pieces remain and you’re left with a pulpy liquid. (If adding fresh herbs like mint or basil, add to the blender with other ingredients!)
3. Pour the ginger mixture through cheesecloth or a nutmilk bag to strain the juice from the pulp. 
4. Store in the fridge and take ass need throughout the week! If the shots are too strong, dilute with water or add a liquid sweetener such as honey or maple syrup.