Ginger Syrup

1 (3-inch) piece fresh ginger
2 cups granulated sugar
1 cup water

Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tight fitting lid, cover, and refrigerate until ready to use.

Ginger Syrup #2

10 ounces fresh ginger, blemish free
2 cups sugar
1/4 cup water

1 Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a Mandolin Slicer will give you uniform slices with ease and quickness.
2 Toss sugar and ginger together.
3 In a large heavy bottom pan, heat water, add sugared ginger, and bring to a very slow simmer.
4 Stir over low heat occasionally for 1 ½ hours.
5 The ginger will become translucent and the sugar will crystallize on the edge of the pan.
6 Sprinkle ¼ cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
7 Place in an air tight container out of heat and light.
8 The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks, or in baking cookies or cakes.
9 And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

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Ginger Syrup #3

3/4 cup of sliced ginger root, no need to peel
1 cup sugar
2 cups water

Combine ginger, sugar and water in a saucepan.
Bring to a boil over moderate heat.
Lower the heat and simmer 10 minutes.
Remove from heat and cool to room temperature.
Strain and keep refrigerated up to two weeks.
To serve add to taste, or about two tablespoons to a glass and add sparkling water and ice. Stir gently.