Ingredients
1 cup sugar (white, refined)
1 cup cold water
small piece of ginger: fresh (organic if possible, from Hawaii)
Preparation
In a small saucepan, add 1 cup of sugar and one cup of cold water.
Slice about one inch (2.5 cms) in length from the ginger root.
Peel the ginger root.
Thinly slice the ginger root and then add it to the pot.
Turn the burner on low and simmer for about 30 minutes.
Note: Watch the pot so that it does not overheat!!
Stir the mixture constantly so that no sugar sticks to the bottom of the pot.
Strain the liquid from the ginger pieces. Discard the ginger.
Place the ginger syrup in a glass jar and let it cool.
Refrigerate.
Ginger syrup can be kept in the fridge up to 7 days.
