This creates a delightfully spicy syrup reminiscent of ginger beer. Use it as a cocktail mixer, pour on pancakes, mix it into yogurt or skyr, or whatever you want.

1 c. fresh ginger, chopped into 1-inch pieces
1 c. sugar
1 c. water
Optional: splash of lemon, lime, or orange juice

Add all ingredients to a saucepan and bring to a boil. Turn off the heat and let it steep for about 15 minutes or until it cools.

Using an immersion blender, blend the ginger in the saucepan (or put it into a stand-up blender) and puree the ginger. Strain out the ginger pulp. This can be mixed into brownie or cake batter, or toss it into some rum/vodka/bourbon for a lovely ginger infusion.

Return the strained ginger-flavored sugar water to a boil and simmer on low/medium until it thickens, stirring occasionally. If you get any scum from citrus juice, strain it off as you go.

Store in the fridge. This should keep for a few weeks.