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• In a saucepan over medium heat, combine all the ingredients and bring to a boil. Reduce heat and simmer 10 minutes.

• Pour through a fine-mesh strainer and cool before use. Syrup will keep, refrigerated, up to 2 weeks.

½ cup honey
½ cup water
2 oz. fresh ginger, chopped and peeled

This article appears in June 2015.

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