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Recipe Summary

Yield:
Makes about 1 1/2 ounces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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