Step 1

Peel and grate 4 ounces ginger on the large holes of a box grater until you have 1/3 packed cup. Place in a small saucepan and add 1 cup granulated sugar and 1 cup water. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove the saucepan from the heat and let sit until cooled to room temperature, about 1 hour.

Step 2

Fit a fine-mesh strainer over a medium bowl. Pour the syrup through the strainer and press on the solids to extract as much syrup as possible. Discard the solids.

Step 3

Refrigerate the syrup in an airtight container for up to 2 weeks or freeze for up to 2 months. Thaw in the refrigerator overnight before using.