You take equal amounts of pulverized or finely chopped ginger and granulated sugar, add them to three times as much water (I used 4 c. each of ginger and sugar with 12 c. water) and simmer for at least an hour. I had to simmer longer to reduce the liquid more, maybe because I was doing such a big batch.
My favorite thing about this recipe is that you can leave the ginger unpeeled! I also have to say that I do not use my food processor often, but when I do, I appreciate it SO MUCH.
Once the syrup has cooled, strain it through a sieve or a cheesecloth. I used a sieve and it worked great, even with the ginger pulverized.
I ended up with about 5 cups of dark, murky syrup. Yum.
Homemade ginger ale is so delicious! We used 2 TB of the ginger syrup in club soda with a large squeeze of lime.
I have a lot more ideas for this stuff: make Pimm’s cups, put it on ice cream, maybe bake with it. In the fall, it would be great for fruit compotes. I love that you get a very spicy, fresh ginger flavor and you don’t have the fiber of the root. So great.