Ginger-Infused Simple Syrup
This recipe can be made two weeks in advance. Refrigerate in an airtight container.
- Yield: Makes 1 3/4 cups
Source: Martha Stewart Weddings, Fall 2001
- 1 1/2 cups sugar
- 1 two-by-two-inch piece fresh ginger (about 2 ounces), peeled and thinly sliced
- 1 1/2 cups water
In heavy-bottom saucepan over high heat, stir all ingredients until sugar is dissolved. Bring to a boil. Reduce heat to medium; simmer 10 minutes. Remove from heat, let cool completely, and strain.