Simple Ginger Syrup

• Three 3-inch pieces of fresh ginger
• 6 tablespoons superfine sugar

1. Coarsely chop the ginger.
2. In a mini processor, puree the ginger.
3. Press the puree through a fine strainer; you should have about 1 ounce of juice.
4. Return the juice to the processor and add the sugar; process until well mixed.
5. 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)