1) Prepare ingredients: 1 cup (240 mL) water, 1 cup (200 g) granulated sugar, 3–4 oz (85–115 g) fresh ginger (about a 3–4 inch piece). Wash ginger, peel if desired (peeling reduces bitterness but is optional), and slice thinly or grate. 2) Combine: In a small saucepan, add water and sliced/grated ginger. Bring to a gentle simmer over medium heat. 3) Simmer: Reduce heat and simmer gently for 10–15 minutes (longer for more intense flavor, up to 20 minutes). Do not boil vigorously; maintain a low simmer to extract oils without burning off aroma. 4) Add sugar: Remove from heat and stir in the sugar until fully dissolved. Alternatively, add sugar before simmering; stirring off-heat preserves brighter notes. 5) Steep: Let the syrup steep with the ginger for 20–60 minutes, tasting periodically until you reach the desired intensity. 6) Strain: Strain through a fine mesh sieve or cheesecloth into a sterilized container, pressing on solids to extract flavor. Discard solids. 7) Cool and bottle: Cool to room temperature, then transfer to a clean, airtight bottle or jar. 8) Label: Mark date made and refrigerate. Optional variations: • Rich ginger syrup (2:1 sugar:water) for thicker texture and longer shelf life—use 2 cups sugar to 1 cup water. • Add a squeeze of lemon juice (½–1 tsp) for a touch of acidity to help preservation and brightness.