Ginger syrup

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


350g white sugar
650ml water
1 cup chopped ginger


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.