This recipe was taken from Sundays at Moosewood Restaurant cookbook.

Ingredients:

6 cups boiling water
1 cup fresh grated ginger root, peeled
1 cup sugar
2 tsp whole cloves
4 cinnamon sticks
1/2 cup fresh lime or lemon juice
1 cup orange juice
8 cups cool water

Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamal, glass or stainless steel). Cover and set aside in a warm place, in the sun if possible, for at least an hour.

Strain the liquid through a fine sieve or a cheesecloth. Add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large non-reactive containor. A glass gallon jug or jar works well.

Serve warm, chilled or on ice, either as is or diluted with water or sparkling water.