Fresh Ginger Syrup
|Ginger root||1 Pound, washed, peeled|
|Water||3 1⁄2 Cup (56 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
Mince the ginger in a food processor.
Combine with the water, bring to a boil, and simmer, uncovered, for 5 minutes.
Cover and let stand overnight.
Strain the mixture through double cheesecloth, squeezing to get all the liquid; discard the solids.
Combine the juice with the sugar, bring to a boil, and simmer over medium heat until reduced to 2 cups, about 15 minutes.
The syrup will keep for 2 weeks or more, in the refrigerator.