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In a blender or food processor, liquefy the ginger and 1 cup of water for 3 minutes.
Strain the juice into a large bowl or pitcher.
Transfer the ginger pulp back to the blender or food processor, add another ½ cup of water, and liquefy again.
Strain again, adding the liquid to the first batch.
Again transfer the pulp along with another ½ cup water, liquefy again, and add to the liquid.
Press on the solids with the back of a big spoon to squeeze out as much of the juice as you can.
Discard the mashed solids and rinse out your blender/food processor.
Pour the liquid into the blender/food processor.
Pour in the lime juice and 1 ¼ cups sweetener.
Blend for 30 seconds.
To taste for sweetness, pour about 2 ounces ginger concentrate into a glass along with about 8 ounces of club soda.
If it’s not sweet enough, blend in more sweetener until it reaches your preferred sweetness.
Refrigerate up to 3 weeks.
Shake before serving.
Add a squeeze of fresh lime to your ginger beer before serving.
Fresh mint and/or candied ginger make nice garnishes as well.