Step 1

In a medium sauce pan, combine water, sugar, lemon juice, lemon zest, and ginger. Bring to a simmer over medium heat, stirring often. Cook until sugar has dissolved completely.

Step 2

When sugar has dissolved, remove from heat and let cool. Then strain the syrup through a sieve or fine mesh strainer.

Step 3

Store in an airtight container in the refrigerator for up to two weeks.