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.
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