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Peel the ginger. Using a spoon to scrape away the skin rather than a peeler or knife allows you to navigate in and around awkward areas of the ginger to reduce waste. Cut the ginger into 2mm-wide slices Put the ginger, cloves and water into a large pot. Bring to the boil, then reduce the heat to medium-low and simmer for 1 hour. While the ginger is cooking, halve the limes, squeeze their juice and put to one side. Discard the skins. Remove the pot from the heat and strain the liquid through a sieve into another large pan to remove the ginger and cloves. While it is still hot, add the golden syrup and stir well. Leave to cool to room temperature. Add the lime juice and stir well. Strain the mix through a muslin cloth or fine sieve and decant into sterilized bottles. Refrigerate the ginger beer and serve chilled, over ice.