1/2 (Measure) Water: 1/2 (Measure) Sugar: 1/3 (Measure) sliced fresh Ginger Root
Peel your ginger root. Try to slice the root so that you end up with pieces of relatively equal thicknesses. Bring water to boil. Add sugar and the ginger. Reduce the heat to a simmer. Let the ingredients simmer for 15 to 20 minutes. Stir the mixture occassionally, and keep an eye on the pot so that it doesn’t boil over and that the sugar doesn’t burn.
When the sugar has crystallized around the slices of ginger, spread the mixture onto a non-stick surface. Once it has cooled, you can break the ginger up into pieces.
So far I’ve used the crystallized ginger in a dish of shredded Brussels sprouts with craisins, in tea, and in my hand (like candy). Yum!