Add 2 cups water and 2 cups sugar to a large saucepan set over medium high heat. Once boiling, add 1 cup fresh ginger (peeled and sliced) and bring to a boil once more. Remove from heat. Strain out ginger, cook to room temperature and store in the refrigerator for up to one month.
Chef Kirsten suggests using this syrup to give lemonade or cocktails a spicy kick. Or drizzle it over ice cream for a zesty finish.