Ingredients:
7,5 dl  water
200 gr
fresh gingerroot
1 kg
sugar
2 tablespoons lemon juice
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Preparation:
© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
Bring the water with sugar to a boil.
Add the peeled and grated ginger root when the sugar is dissolved and simmer without cover about 30-40 minutes over low to medium heat.
Remove the pan from the heat, cool and let rest in the fridge for about 2 days.
Sift the syrup through a cloth and pour the ginger syrup in a cleaned bottle.
Ginger syrup is conservable for about 3-4 months in the fridge.
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