Chop 150 g of peeled ginger (this contains most of the essential oils) into large pieces. Quarter the limes, pluck lemon balm and peppermint leaves and mix together.
Put everything in a saucepan and add 500 g of raw cane sugar and 1 liter of water and simmer on a low level for about 20 minutes.
Strain and bring to the boil again for eight minutes on a medium to light level.
Now fill into clean bottles and close.
This syrup tastes good with water or brewed as tea or in prosecco or punch.