This was created for the Shani La La, but it’s also a nice addition to other cocktails and iced tea.
In a small nonreactive saucepan, combine the lime juice, sugar, and ginger. Bring to a boil over high heat and cook, whisking a few times, until the sugar has completely dissolved. Remove from the heat and let cool to room temperature.
Transfer the syrup to a blender and blend until smooth, then strain into a container with a tight-fitting lid and refrigerate until cold, about 1 hour. The syrup will keep, tightly covered in the refrigerator, for up to 1 month.
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