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Ginger Syrup

Created by Tisme on October 27, 2018

2 pieces (8 ounces) ginger root (fresh, each piece should be about 10 inches long)
2 cups granulated sugar
2 cups water

Step 1: Peel the ginger root using a vegetable peeler (I find a spoon works really well), and cut the ginger into thin sliced rounds, then roughly chopped.
Step 2: Place the sugar, salt, lemon rind and water in a saucepan and bring to a boil over medium high heat, when starting to boil add the ginger and bring the mixture the syrup up to a low steady simmer for about 45 minute to 1 hour.
Step 3: Remove the syrup from heat and allow to steep for at least 30 minutes.
Step 4: Using a fine strainer , strain the syrup and discard the ginger - although I use the left over ginger tossed through my fruit salad and I have even used over ice cream!
Step 5: If not using straight away, keep syrup in an air tight container.
Step 6: This syrup will keep for about 1 month refrigerated in an airtight container.