Ginger Simple Syrup for Cucumber-Ginger Fizzes
Use this syrup to make our Cucumber-Ginger Fizzes.
- Yield: Makes about 1 1/4 cups
Source: Martha Stewart Living, April 2006
- 1 cup sugar
- 1 piece (about 10 inches long and 4 ounces; or use several small pieces) peeled fresh ginger, cut into very thin rounds
Put sugar and 1 cup water into a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let stand 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger.