250 g fresh ginger
250 g sugar (brown, if you like)
250 ml water
1 l sparkling water
1 tablespoon lemon juice (fresh)
Peel and cut the ginger root into cubes of about 1 cm, without forcing yourself to make them perfect. They should only be of the same thickness so that they cook at the same time.
Place the ginger in a saucepan and cover with cold water (using sparkling water will preserve the fresh ginger color all the way through cooking). Heat. Once brought to a boil, pour off the water. Repeat 2 more times, pouring off the water each time and using sparkling water each time. However, before draining it the third time, let the ginger simmer 50 minutes and rest 2o minutes.
In another saucepan, make a syrup from the water (250 ml) and sugar. After 1-2 minutes of boiling, add the lemon juice and ginger. Reduce heat and simmer at small bubbles between 50 and 75 minutes or until tender.
Strain the syrup and let the cubes dry on a sheet of parchment paper. Then coat them with sugar. Store the ginger candies in an airtight container. Keep the syrup to use in desserts, drinks and meals.