Ginger Syrup

Use this 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.