Wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle parts (contain bitter substances). Wash, peel and cut the fresh ginger crosswise into thin slices. Weigh and thaw frozen goods.

Cut the fresh pineapple into walnut-sized pieces. Puree together with the water, the lime juice and the sugar in the blender for 2 minutes. Put the puree in a 1 liter saucepan. Add all remaining ingredients for the syrup.

Let it simmer without the lid. Stir frequently to prevent burning. Boil the yellow-milky syrup until it becomes clear, then strain with a fine sieve.

Keep the sugary ginger slices and use them elsewhere. Fill the syrup well warm into the sterile glass with screw cap, close it and let it cool down. The syrup can be kept in the refrigerator for approx. 2 months without any loss of taste.