I like having different syrups on hand. They’re useful in cocktail recipes, and dessert recipes mainly. I never know where inspiration will kick in when it comes to different favored syrup.
8 ounces fresh ginger, unpeeled
1 quart of water
2 cups granulated sugar
pinch of sea salt
Cut the ginger into slices/coins, skin and all. Place in a pot with water, sugar, and salt, and bring to a boil, then down to a slow simmer.
Slowly simmer for about 45- 60 minutes. This reduces the liquid making it more syrupy.
Strain the ginger out while pouring the syrup into a sealed container. Keep in the fridge and use as needed.