Ginger-Beet Syrup

• 2 c. steaming liquid from traditional or pressure steaming beets (use the beets for some other delicious thing!)
• 1 1-inch long piece of fresh ginger root (peeled and grated coarsely)
• 2 c. white sugar

Combine the steaming liquid, ginger, and sugar in a medium saucepan over medium heat. Whisk until the sugar is completely dissolved. Continue whisking regularly until the mixture boils. Adjust the temperature to keep the mixture at a low boil. Continue whisking and boiling until the mixture is reduced by 1/3-1/2 and the liquid clings to a spoon when dripped off it.

Remove from the heat and cool completely. Strain the mixture through cheesecloth to remove the grated ginger and pour into bottles. Store the bottles in the refrigerator for up to 2 months.

• Yields: 3 cups syrup
• Preparation Time: 30 minutes