Start by peeling the fresh ginger using a paring knife or the edge of a spoon. Rinse it under cool water to remove any dirt, then slice it thinly, about 1/3-inch thick. To release more flavor, lightly crush or smash the ginger slices with the flat side of a knife or a mortar and pestle.

In a small saucepan, combine the sliced and crushed ginger, granulated sugar, and water. Place the saucepan over medium heat and stir the mixture gently. Keep an eye on the pan as the ingredients warm up, aiming for the sugar to start dissolving, which should take about 2-3 minutes.

Continue stirring the mixture until the sugar completely dissolves—this can take 3-5 minutes. You’ll know it's ready when the liquid is clear and has no granulated sugar visible. Be sure to avoid boiling at this stage; your goal is to create a smooth syrup base for your ginger syrup for drinks.

Increase the heat until the mixture comes to a gentle boil. Once boiling, skim off any foam that rises to the surface, then reduce the heat to low. Cover the pan with a lid slightly ajar to allow steam to escape. Let the syrup simmer gently for 30-35 minutes, stirring occasionally, until it thickens slightly and becomes fragrant.

After simmering, remove the saucepan from heat and let the mixture cool slightly. Using a fine mesh strainer or cheesecloth, strain the syrup into a clean jar or bottle, discarding the ginger solids. For an added touch, you can toss in a few of the ginger slices back into the jar for enhanced flavor. Allow it to cool completely before sealing the jar and refrigerating it.