Ginger Syrup

25g whole ginger

sugar

Wash 250g whole ginger and juice it through a juicer. The ginger does not need to be peeled

Strain the juice through a fine mesh strainer

Weigh the ginger juice

Multiply the ginger juice by 1.5x and weight out that much sugar

Combine the juice and sugar in a blender and process until the sugar is dissolved.

Pour into a storage container and refrigerate until ready to use.

Keeps up to 2 weeks

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