• 1 cup (240 ml) fresh lime juice
• ¾ cup (150 g) sugar
• 1 (2-inch/5-cm) piece fresh ginger, peeled and chopped

In a small nonreactive saucepan, combine the lime juice, sugar, and ginger. Bring to a boil over high heat and cook, whisking a few times, until the sugar has completely dissolved. Remove from the heat and let cool to room temperature.

Transfer the syrup to a blender and blend until smooth, then strain into a container with a tight-fitting lid and refrigerate until cold, about 1 hour. The syrup will keep, tightly covered in the refrigerator, for up to 1 month.