- 100g fresh ginger
- 4 cups of water
- 1 cup sugar
- Juice of 1 lemon
- Zest of 1 lemon
- Grate ginger into a saucepan and add all other ingredients.
- Bring to the boil and then reduce heat. Simmer for 30-40 minutes until slightly syrupy.
- Let cool and then strain through a fine sieve. Store syrup in the fridge for up to 2 weeks.
- You can use the reserved strained ginger in ice cream – delicious!