Ginger Syrup

• 8 ounces spring ginger, peeled and sliced into thin disks
• 1 1/2 cups sugar
• 2 or 3 2-inch-long strips lemon zest (optional)
• 1 small dried hot pepper (optional)

1. In a small, heavy-bottomed saucepan, combine the ginger, sugar, lemon zest and hot pepper (if using) and 2 cups water.
2. Place over medium-high heat and bring to a boil.
3. Reduce heat to low and simmer 30 minutes.
4. Remove pepper, if using, and continue simmering until syrup is reduced by half, about 30 minutes.
5. Do not reduce too much or syrup will crystallize when cool.
6. Remove syrup from heat and allow to cool.
7. Strain it, reserving the ginger for another use (like candied ginger) if desired.
8. Pour syrup into a jar or bottle, and refrigerate for up to a week; flavor will fade after that.
9. (To make a quick ginger ale, put 2 teaspoons in 1/2 cup soda water and stir.)

spring ginger, sugar, lemon zest, hot pepper

Taken from cooking.nytimes.com/recipes/1014694 (may not work)