Ginger Syrup
  1. Peel and chop a 4- to 5-inch piece fresh ginger, and place in the work bowl of a food processor; process until smooth. Transfer ginger to a piece of cheesecloth and squeeze out 2 ounces of liquid, discarding solids. In a small saucepan, heat ¾ cup water and ¾ cup sugar, stirring until sugar dissolves. Remove from heat, and let stand until cool. Add ginger juice, cover, and refrigerate until cold. Ginger Syrup will keep refrigerated for up to 5 days.
Recipe by Louisiana Cookin at