- One 1-inch piece of ginger
- 1/2 cup sugar
- 6 ounces water
- 1 teaspoon whole black peppers
- Thinly slice a the ginger. In a small saucepan, combine the sugar with the water, whole black peppercorns and the ginger. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Cook over low heat for 10 minutes. Remove from the heat; let cool. Strain into a jar, cover and refrigerate for up to 2 weeks.
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