Ingredients

　　1 cup sugar

　　1 cup water

　　3-inch piece fresh ginger, peeled and cut into 6 chunks

　　zest of 2 limes

　　Combine the sugar, water, ginger, and lime zest in a small saucepan over medium heat. Bring to a simmer, stirring occasionally until the sugar dissolves and the mixture is clear. Turn off the heat and allow the ginger and lime to steep in the syrup for 3 hours. Strain the syrup into an airtight glass jar. Store for up to 1 month in the refrigerator

　　Peterson's Happy Hour by Valerie Peterson. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.VALERIE PETERSON is a writer descended from a long line of therapeutic concoctionists. A native of Yonkers, New York, she now lives in (and enjoys an occasional) Manhattan.