Adjust the sugar and water ratio:

• Make it richer with 2 parts sugar and 1 part water
• Back off on the sweetness with a straight 1:1 mix.
• The proportions in this recipe add a bit more sweetness against the spice.

• 1 cup granulated sugar
• 3/4 cup water
• 1 cup sliced fresh ginger root, peeled

1. In a saucepan on medium heat, combine the sugar and water.
2. Stir constantly until the sugar is dissolved.
3. Add the ginger and continue to heat, bringing the syrup to a light boil.
4. Cover, reduce heat, and allow to simmer for about 15 minutes.
5. Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste.
6. Strain out the ginger and bottle under a tight seal.

• To make straining easier, slices or chunks of ginger are better. Grated fresh ginger will work, but you will need to finely strain it to remove all of the pieces.
• Ginger syrup is excellent with other types of sugar, especially raw and brown sugars.