Ginger Syrup

The hardest part of making this amazing syrup is grating the ginger by hand.  I suppose it could be done in a food processor too and it wouldn't be such a workout (note to self!).

Here's how:

1. Finely grate about 16-24 oz. of fresh ginger root.
2. Wrap the grated root in cheese cloth or a clean kitchen towel and squeeze all the juice out of it.  Strain it 2-3 times to get all the little root and peel bits out.
3. Place 1 cup super fine sugar* in a blender with 1/2 cup of the ginger juice.
4. Run the blender until all the sugar is dissolved and the mixture is smooth** (about 2 minutes)

Makes about 1.5 cups.

*: Super fine sugar is not confectioners sugar.  It's finely ground sugar -- the kind we all buy by the 5 lb. bag.  If you can't find it in the store, just throw some regular sugar in a food processor and let it spin for about 2-3 minutes.  Voilá!  Super fine sugar.

**: Taste gingerly (***groan***...but I had ta!) for smoothness.  It'll be sweet, but hot!