- 2 ounces ginger, thinly sliced
- 1 cup sugar
- 1 ½ cup water
- 1 ½ teaspoons whole black peppercorns
Combine the ginger, sugar, water, and peppercorns in a medium saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Continue simmering for 30 to 40 minutes or until the syrup smells very gingery. Remove from heat and cool completely. Strain the syrup through a fine sieve, transfer to a bottle, and refrigerate.
Ginger Simple Syrup. To import, drag image to your MacGourmet recipe box.