|Ginger root||1 Cup (16 tbs) (soaked overnight)|
|Honey||1 Cup (16 tbs)|
Scrape and dice ginger root into 1/8 inch cubes or slices.
Place in saucepan, add water, cover, and cook slowly for about 1/2 hour.
Put 1 cup of the liquid back into the saucepan, add the honey and the diced ginger root.
Boil, covered, for about 10 minutes, or until mixture becomes syrupy.
Combine cornstarch and water and add slowly to the ginger syrup.
Cook until thick and smooth.
Store in tightly closed jar in refrigerator.