Ginger Syrup & Candied Ginger

2 cups water

2 cups sugar

1 medium-sized piece of ginger, peeled and sliced crosswise (about 1/8" thick)

Over medium heat in a saucepan, bring water and sugar to a boil.  Stir occasionally until the sugar dissolves, about 5 minutes.  Add in the ginger and simmer over medium-low heat until tender, about 20 minutes.  Remove the ginger and spread the pieces out over a wire rack (remember to line the underneath with wax paper or parchment paper to make clean up easier).  Make sure the pieces aren't touching or else they'll stick together.  Once the excess syrup drips off, toss the pieces in a bowl of sugar and then store the candied ginger in an airtight container.  Let the syrup cool a bit and then store in a jar and refrigerate.

The ginger syrup will keep for about a week.  Add a few spoonfuls to a glass of club soda, with mint or lime (and vodka or rum if you're feeling saucy!) or put some on fruits or on top of toasted bread.

The candied ginger is pretty tasty on its own but I chop it up and put it on vanilla ice cream or in baked goodies.