1 lb (500 g) fresh gingerroot (skin on), scrubbed and roughly chopped
1/2 tsp (2 mL) whole cloves
2 1/2 cups (625 mL) packed brown sugar
1/2 cup (125 mL) freshly squeezed lime juice
Ice
12 cups (3 L) San Pellegrino Sparkling Water or Original Carbonated Perrier, divided
Instructions
To blender, add 5 cups (1.25 L) hot water and ginger; blend until well combined. Transfer to airtight container and add cloves. Refrigerate for 2 hours or up to overnight.
Into large bowl, strain ginger mixture through fine-mesh sieve (discard solids). Stir in brown sugar and lime juice until dissolved.
To each glass, add ice (as desired) and 1/2 cup (125 mL) ginger mixture. Top with 1 cup (250 mL) sparkling water.