Serves: 8
Total Calories: 36
1. TO MAKE THE GINGER SYRUP: Combine the sliced ginger and water and simmer for 30 minutes. Cool slightly, then strain. Add the maple syrup and stir to mix. You should have about a cup of syrup.
TO MAKE AHEAD: The Ginger Syrup will keep in the refrigerator for up to 6 months.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Ginger Syrup recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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