Small-Batch Cooked Ginger Tea Concentrate (8 Cups)

Wash off soil, trim damaged areas, peel ginger and shred or mince.

Combine 200 g ginger, 200 g sugar and 100 mL water in a clean pan; stir over medium-low heat to dissolve sugar.

Simmer gently for 15–20 minutes, stirring until fragrant and slightly syrupy; prevent scorching and boiling over.

Stir in optional lemon juice, transfer to a clean food-safe container, cool promptly and refrigerate covered at 4°C or below; do not treat as shelf-stable.

Dissolve about 1 tbsp concentrate into 180–200 mL hot water per cup; use a clean spoon each time and make only small batches.