Gently boil the water with the chopped ginger and a piece of lemon zest for 10 minutes. Add the lemon juice and sugar and continue cooking until the sugar is completely dissolved. Pour the stock through a fine sieve, let it cool and add the schnapps. Let stand in a bottle for a few days. Then carefully decant and peel off, as the remaining solids settle at the bottom.
If a liqueur is to have a longer shelf life, it must contain at least 20% sugar and 20% alcohol.
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