Ginger syrup

From issue #2.
Photography by Photography by Esmeralda Wood.

    INGREDIENTS

    350g white sugar
    650ml water
    1 cup chopped ginger

    METHOD

    Add ingredients to pot and cook over medium heat for 30 minutes, stirring occasionally. Strain off solids and allow mix to cool before pouring into a sterilized bottle. Keep sealed in fridge for up to two weeks. Makes 700ml (1 wine bottle) or approximately 23 drinks.

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