Get the ginger ready. Although I prefer to peel the ginger, you may just wash and scrub the ginger if it isn't dirty. If you want to peel, take a spoon and scrape the side over the papery skin to remove it. This method works better than a peeler. Cut produce into roughly 1′′ pieces after washing or peeling to make blending easier.

Blend the ginger with a squeeze of lemon juice and a dash of salt. 4 cups of water should be added. Blend for 30 to 60 seconds, or until there are no longer any large pieces, to obtain a pulpy drink. (Add fresh herbs like mint or basil to the blender along with the other ingredients if you're using them!)

To separate the juice from the pulp, pour the ginger mixture through cheesecloth or a nutmilk bag. Place aside.

In a small pot over medium heat, warm the remaining 1 cup water and 3/4 cup sugar while stirring regularly until the sugar dissolves, about 5 minutes.

After the ginger juice has been filtered, add the sugar syrup and whisk to blend.

Garnish with fresh mint or basil and serve over ice. This can also be served hot as ginger tea.

For up to five days, keep in the refrigerator in an airtight container.