Ingredients:

  • 1 cup (200 g) granulated sugar
  • 1 cup (240 mL) water
  • 3-4 inches (7-10 cm) fresh ginger, peeled and sliced thinly

Instructions:

  1. Peel and thinly slice the fresh ginger, aiming for even, thin pieces for maximum flavor infusion.
  2. In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar.
  3. Place the saucepan over medium heat. Stir gently until the sugar dissolves completely.
  4. Add the sliced ginger to the saucepan. Stir to combine.
  5. Allow the mixture to gently simmer for about 10-15 minutes, keeping an eye on it. The syrup should slightly thicken and take on a golden hue.
  6. Remove from heat and let it cool slightly. Use a fine mesh strainer or cheesecloth to strain out the ginger pieces, transferring the syrup into your storage jar.
  7. Let the syrup cool to room temperature before sealing the jar. Store in the refrigerator for up to 2 weeks.