Combine the chopped fresh ginger and 1 cup water in a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer and cook uncovered for 8–10 minutes to extract ginger flavor.

Add sugar

Stir in the granulated sugar until fully dissolved. Continue simmering another 2–3 minutes to slightly thicken the syrup.

Finish and strain

Remove from heat and stir in 1 teaspoon fresh lemon juice. Let the syrup cool for 10–15 minutes, then strain through a fine-mesh sieve or cheesecloth into a clean jar, pressing on solids to extract liquid. Discard solids. Cool completely before using. Syrup will keep refrigerated up to 2 weeks.

Assemble Canada Dry (single serving)

Fill a highball glass with about 1 cup of ice cubes.

Add 2 tablespoons ginger syrup over the ice. If using a bottled ginger concentrate instead, add the recommended 2 tablespoons (adjust to taste).

Pour in 1 teaspoon fresh lime juice to brighten the flavor.

Slowly top with 1 cup carbonated water to preserve fizz. Gently stir once with a bar spoon (about 3 slow strokes) to combine without flattening the soda.

Taste and adjust: add another 1 teaspoon syrup if you prefer a sweeter, stronger ginger profile, or more lime for brightness.

Garnish with a lime wheel or wedge and an optional mint sprig. Serve immediately.