Title: Ginger Syrup Sauce - Sb
Categories: Sauce Dessert Ginger Fruit
Yield: 1 Cup

		Makes about 2/3 cup
1/2	c	Sugar
1/2		Lemon; juice and grated rind of
1	tb	Stem ginger; finely chopped
1	tb	To 2 tbsp ginger wine or stem ginger syrup

: Put the sugar into a heavy-based saucepan with 1/2 cup water. Heat gently, stirring occasionally, until the sugar has dissolved, then boil gently for 2 minutes. Off the heat stir in the lemon rind and juice and chopped ginger. When cold, stir in the wine or syrup to taste. Chill before serving.

: A delicious cold syrup for melon, pears or citrus salads. _The Sauce Book_ Pepita Aris, 1984. McGraw-Hill. ISBN 0-07-002189-9. Typos by Jeff Pruett

From: Jeff Pruett Date: 08-19-97 (23:13) The Pine Tree Bbs (222) Cooking(F)

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