Use Ginger Syrup as a base for Chinese sauces and marinades.
- 6 ounces fresh chopped ginger
- 2 cups water
- 1 cup granulated sugar
- Combine syrup with soda water for homemade ginger ale. Cover ginger with water. Bring to boil, then let sit without cooking for 12 to 24 hours.
- Drain, squeezing out the pulp. Return to heat. Boil 5 minutes.
- Skim and bottle.
- Refrigerate for up to 3 months.