Put all the ingredients in a saucepan set over low heat. Let the sugar dissolve, and then bring to the boil. Simmer for a few minutes, then remove from the heat and let the ginger infuse for several hours, or overnight for a stronger cordial. Strain, bottle, and refrigerate. This makes an excellent flavouring for ice creams and custards.
Do not throw the ginger away, either, but chop it, and mix it into ice cream. Dilute the ginger syrup with chilled sparkling water for refreshing homemade ginger ale.
In China, a ginger tea is often served after game dishes to aid digestion and ‘sweeten the mouth’. I like to make a strong infusion of ginger, allow it to cool and then freeze it to a granita, making a wonderfully sharp, clear palate cleanser.
© 2000 Frances Bissell. All rights reserved.