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Use this ginger simple syrup to make our Cucumber-Ginger Fizzes.

Martha Stewart Living, April 2006

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Yield:
Makes about 1 1/4 cups
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Ingredients

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Directions

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  • 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.

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Cook's Notes

Syrup can be refrigerated up to 1 month.

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