Ingredients
1/2 cup brown sugar
1/2 cup palm sugar
1 cup white sugar
2 cups water
4 oz peeled and sliced ginger (I started with 6-7 oz whole fresh ginger)
2 tsp cardamom pods
1 tsp whole allspice
1 tsp peppercorns
3 ea. star anise pods
Preparation
In a small pot, combine the sugars with the water and add the peeled and sliced ginger. I used the palm sugar (in the photo at the top) because I had it, but you can also use 1 cup brown sugar and 1 cup white . Toast the whole spices in a saute pan until they just begin to brown and become fragrant. Add them to the sugar and water mixture and bring it to a simmer. Let it simmer for about 15 minutes and then turn off the heat. Allow to steep until cool. At this point you can strain it into a clean container and store it in the refrigerator. Chill.
For me, 2 Tbsp of syrup with 12 oz soda water and some ice makes a very refreshing glass of ginger ale.
