Peel the fresh ginger and roughly chop it into small pieces.

Add the chopped ginger and 120 ml of the water to the blender.

Blend the ginger until it forms a fine, smooth pulp, then reserve it in the blender.

Pour the remaining 1.38 l water into a saucepan and heat it until it gently simmers.

Add the lime, whole clove, brown sugar, and vanilla extract to the simmering water.

Stir until the brown sugar dissolves, then remove the saucepan from the heat as soon as the liquid simmers.

Pour the hot spiced water over the blended ginger pulp and stir thoroughly.

Cover the mixture and let it infuse for at least 60 minutes at room temperature.

Strain the infusion through a fine-mesh strainer, then strain it a second time for a clearer juice.

Transfer the ginger juice to a storage bottle and chill it before serving.