New This Month

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

Ingredients

  • 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

Directions

  1. 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.

Cook's Notes

Syrup can be refrigerated up to 1 month.

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