2 cups sugar
1 six-inch piece fresh ginger
2 cups water
Scrub, rinse, and finely dice or slice the ginger (no need to peel). Place sugar, ginger, and water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook 1-2 hours, until syrup has reduced. Let cool. Pour ginger and syrup into a glass quart jar and refrigerate overnight. Strain the next day. Keep syrup refrigerated up to a month.
Ginger-Lemon Soother: To relieve a sore throat, use 2 T. ginger syrup and the juice of half a lemon in a mug of hot water.
Ginger-Mint Sparkler: Combine 1/2 cup ginger syrup, 1/4 cup lime juice, and 1 cup seltzer water. Crush a couple mint leaves into the drink. Serve over ice.
Add 1-2 T. of Ginger Syrup to hot or cold tea, lemonade, orange or apple juice.
Drizzle hot or cold Ginger Syrup over fruits. It’s especially good with pears or pineapple.
Extra-delicious over Gingerbread Pancakes!
(Adjust measurements to your taste. The strength and thickness of ginger syrup varies.)