House Ginger Syrup

Ingredients

• 250 grams fresh ginger, washed and coarsely chopped
• About 300 grams unbleached cane sugar
• Resealable, heatproof plastic bag, such as a freezer bag
• Coffee filter or Superbag

Method

Juice the ginger (you don’t need to peel it first) and pass the juice through a fine-mesh sieve. Weigh the ginger juice, then multiply the weight by 1.5 and weigh out that much sugar. Combine the ginger juice and sugar in a blender and process until the sugar has dissolved. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.