Consider making extra of this spicy syrup—it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.
Cooks' note:
Reserved ginger can be used to make candied ginger (recipe at gourmet.com), which can be used to garnish the Canton Ginger Kick*.
Recipe information
Total Time
40 min
Yield
Makes about 1 cup
Ingredients
1/4 pound ginger, peeled and thinly sliced (about 3/4 cup)
1 cup sugar
1 cup water
Preparation
Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.
