2 cups water
2 cups sugar
2 pieces fresh gingerroot about 8-10 inches long, peeled and cut into “coins”

Combine water and sugar in a saucepan; bring to a boil. Add ginger, reduce heat and simmer for 30 minutes. Strain, reserving syrup in a glass container with a lid. Store in the refrigerator and use within 4 weeks.

Use in The Golden Gingered Whiskey and the Spiced Sparkling Wine holiday cocktail.