Fresh ginger has a spicy and refreshing taste that can be made into tea to calm an upset stomach, as folk remedies claim. Make extra Ginger-Ade to sip as a pick-me-up or hot toddy before bed.
Place ginger, star anise, cinnamon and water in small saucepan. Bring water to a boil over medium-high heat, reduce heat and simmer for 5 minutes. Cover, and set aside to steep for 30 minutes. Strain hot ginger concentrate into heatproof measuring cup.
To serve hot, divide hot concentrate among 4 mugs. Add 3/4 cup hot water to each, and sweeten to taste. Add lemon wedge to squeeze into hot gingerade.
To serve cold, cool ginger concentrate to room temperature. Divide among 4 tall glasses. Add 6 ice cubes to each glass, then pour in 3/4 cup club soda. Sweeten cold gingerade to taste, add lemon wedge to each glass, and serve.
Unused concentrate will keep, tightly covered in refrigerator, for 3 days.
* If using sugar, combine 3/4 cup sugar with 3/4 cup cold water in a small saucepan. Set the pot over medium-high heat and cook until the sugar dissolves, 3-4 minutes, stirring occasionally. Cool to room temperature, then use the syrup or refrigerate, tightly covered. This simple syrup keeps indefinitely.