For a more intense flavor, make this syrup a day before using, allowing the ginger to sit in the syrup, refrigerated, overnight.
- Yield: Makes 2 cups
Source: Martha Stewart Living, July/August 1999
- 2 cups sugar
- 1 six-inch piece fresh ginger, finely diced
Place sugar, ginger, and 2 cups water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Let cool; strain before using. Store in an airtight container, refrigerated, up to a week.