Jimmy Schmidt's Ginger Puree

• 1 1/2 cups peeled and diced fresh ginger
• 1/2 cup fresh lemon juice
• 2 tablespoons sugar

1. In a small saucepan, combine all ingredients.
2. Bring to simmer over high heat and cook until tender, about 30 minutes.
3. Transfer to a food processor and puree until smooth.
4. Strain the contents and reserve in the refrigerator for up to one month.

fresh ginger, lemon juice, sugar

Taken from cooking.nytimes.com/recipes/3381 (may not work)