Wash and roughly slice the gingers, leaving the skin on. Set the small ginger that you washed and sliced aside.

Pour the ginger into a blender and add the peppercorns and 2 cups of the water. Blend the mixture and then strain with a small sieve strainer. Press the liquid from the ginger pulp using a spoon or your hand.

Once the liquid has been separated from the pulp, throw out the pulp and add the remaining cups of water to the liquid.

Pour the emudro into a medium saucepan. Add the remaining ginger slices to the pot and bring the emudro to a boil over medium heat for 5 minutes.

Let the emudro cool completely and then strain it into a drink container using the small sieve strainer. Add the lime juice and the stevia to the emudro and mix well.

Place the container in the fridge until the emudro becomes cold, then it's ready to serve.