In a medium saucepan, heat together the water and sugar until the sugar dissolves. Stir in the ginger and set aside the mixture to cool.

Squeeze the lemons and orange to yield approximately 1 cup of juice. Add the cooled ginger syrup mixture and stir well. Pour the mixture into a standard 60-ounce pitcher and add enough crushed ice to fill the pitcher about 1/2 full. Add water to fill up the rest of the pitcher.

Serve immediately in a tall glass or cup with fresh lemon and orange wedges.