Spinny's Ginger Syrup

Place water and sugar in a small saucepan. If you want it to be somewhat thick and very sweet, follow proportions for a simple syrup (2 parts water to 1 part sugar).

I prefer it lighter, so I just wing it based on how much fruit I've got and how sweet it is. This time I probably used 1 cup water and about 1/4 cup sugar at most. If you don't mind it being thin, it really doesn't matter - you can always add more water or more sugar to taste.

Next, take a 1 inch knob of fresh ginger and slice thin. No need to peel. Peel the zest of one lemon in wide strips. Add to the water-sugar mix and bring to boil. Lower heat and simmer uncovered for ten minutes or until slightly reduced and tasting nicely of ginger and lemon.

Let cool, strain, and pour over fruit of choice. If you have time to let the fruit sit in the syrup for a while, it will marinate and take on more flavor.

Bonus: syrup that pools in the bottom of the bowl can be re-used for other fruit or to flavor drinks of choice!

(Oh, and I used to make a version of this that included fresh mint, but the mint always ended up tasting stewed. Now if I want mint or other herbs - basil would be cool - I just chop them up and add later.)