Simple Ginger Syrup
- Three 3-inch pieces of fresh ginger
- 6 tablespoons superfine sugar
- Coarsely chop the ginger.
- In a mini processor, puree the ginger.
- Press the puree through a fine strainer; you should have about 1 ounce of juice.
- Return the juice to the processor and add the sugar; process until well mixed.
- Strain the syrup into a jar, cover and refrigerate for up to 1 week.
three, sugar
Taken from www.foodandwine.com/recipes/simple-ginger-syrup-cocktails-2011 (may not work)