Ginger Syrup

• 1 cup [200 g] granulated sugar
• 1 cup [240

In a small saucepan over medium heat, combine the sugar and water. Stir until dissolved, then add the ginger. Bring the mixture to a low boil. Remove from the heat and let steep for 1 hour.

Using a strainer, strain the syrup into a resealable container, discarding the solids. Store in the refrigerator for up to 2 weeks.