Ginger and honey are a luscious combo, here in a simple syrup to use in so many ways. Cocktails, of course, but also add to your recipes, delicious with rice, put on biscuits...the syrup keeps one month in the refrigerator.
Prep Time: 10 minutes Yield: 2 cups
2 cups granulated sugar
2 cups water
dash of salt
1 one inch by five inch finger of ginger, peeled, cut in small cubes, and crushed.
In a small, heavy bottomed saucepan, over medium heat, add the sugar and water. Stir well, adding the crushed ginger and dash of salt.
Let mixture come to a simmer, adjust heat, and continue to simmer for 8-10 minutes.
Remove from heat and let cool for 20 minutes.
Strain the syrup and store in the refrigerator.