This recipe makes a little more ginger syrup than is needed for the sorbet and will keep in the refrigerator for several weeks. It makes an unexpected spring cocktail combined with muddled fresh strawberries, lime juice, and vodka and served over ice.

Ingredients

　　2 1/2 cups sugar

　　2 cups sliced unpeeled fresh ginger

　　Bring 1 1/4 cups water to a boil in a nonreactive saucepan. Stir in the sugar and ginger and bring to a very low simmer. Cook for 1 hour. Cool the ginger in the liquid and then strain.

　　Cooking in the Moment