In a medium saucepan combine water, the Redpath Simply Raw™ Turbinado Sugar, and sliced ginger.
With a sharp knife, split the half vanilla bean in half lengthwise and with the back of the tip of the knife, gently scrape the seeds from each half. Add the seeds and the vanilla pod into the saucepan.
Place saucepan over medium heat and bring to a boil, stirring to dissolve the sugar. Reduce heat to medium-low and simmer; 20 minutes. Remove from heat, cover, and allow the flavours to infuse into the simple syrup; 10 minutes. Remove the lid and allow to cool to room temperature; 20 to 30 minutes.
Into the bottom of a clean, sanitized 1 litre jar or glass container (with an airtight lid), place the strips of lemon, strips of orange, and the grated fresh ginger. Pour the brandy over the strips and ginger. Add the cooled simple syrup into the container and stir well to combine. Seal and allow to sit at room temperature for 24 hours.
After 24 hours, shake or stir the contents and allow the liqueur to sit for another 24 hours.
Using a fine mesh sieve lined with cheesecloth, strain the ginger liqueur into a large measuring cup or pitcher (see Chef’s Tips). Pour liqueur into another clean, sanitized, resealable 1 litre jar or glass container. Seal and rest the liqueur for another 24 hours to allow the flavours to develop fully. Store at room temperature or in the fridge for up to a year (see Chef’s Tips).