Ginger-Bay Syrup

1. 1

   In a food processor, chop the ginger and sugar; transfer to a saucepan.

2. 2

   Add 2 cups of water and bring to boil, stirring to dissolve the sugar.

3. 3

   Add the bay leaf and simmer over moderate heat until slightly thickened and reduced to about 2 1/2 cups, 20 minutes.

4. 4

   Add the lemon juice and simmer for 1 minute.

5. 5

   Let cool, then strain into a small pitcher, pressing on the solids.

6. 6

   Pour the syrup into small bottles and add the candied ginger.

* Per serving · 4 servings · Values may vary.

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