- Three 3-inch pieces of fresh ginger
- 6 tablespoons superfine sugar
- Coarsely chop the ginger. In a mini processor, puree the ginger. Press the puree through a fine strainer; you should have about 1 ounce of juice. Return the juice to the processor and add the sugar; process until well mixed. Strain the syrup into a jar, cover and refrigerate for up to 1 week.