Ginger Ale is the perfect summer cool down and it's super easy to make.  Also, as a by-product, you can make candied ginger with the leftover ginger after you've made your syrup!

Ingredients:

4 cups water
2 cups Splenda
10 oz fresh ginger root
Club Soda
Lime (optional)
Bitters (optional)

Process:

1)  Peel the ginger root (you can avoid this step if you have no interest in making candied ginger).
2)  Chop, chop, chop it up.  Coarsely chop all of the ginger... pieces should be 1/4" or smaller.
3)  Combine the water, splenda and ginger in a large pot over High heat and bring to a boil.  Once it has come to a full boil, reduce heat to Medium and simmer for about an hour or until the liquid has reduced down to about 2 cups.
4)  Allow this to cool slightly, then use a fine mesh strainer or cheese cloth to strain the ginger out of the liquid.  Transfer the ginger syrup into a resealable container.
5)  Fill a glass with ice.  Toss in a wedge of lime and a couple dashes of bitters (if you want them... it really does enhance the flavor). Pour in some ginger syrup and fill the rest of the glass up with club soda, stir and enjoy.  Depending on the size glass that you are using, figure on a ratio of 3 Tbsp ginger syrup to 8 oz of club soda.  Store the remaining ginger syrup in the fridge for later uses.

Tip 1:  You can use real sugar if you would like, just substitute 2 cups of sugar for the 2 cups of Splenda.
Tip 2:  To make candied ginger, toss the leftover ginger from the ginger syrup with 1/4 cup sugar and spread out on a baking sheet and allow to dry for a few hours or overnight.  (My ginger is still drying, so I'm not absolutely sure how this will work out.  I may not have any ginger left by the end of the day though, because I keep going in and sneaking a piece.)
Tip 3:  As you might have guessed, you can use this ginger syrup in a myriad of things other than ginger ale! Like in your tea, or coffee, add a little to pancake batter... the possibilities are endless!