Combine water and 1 1/2 cups sugar in a small saucepan and bring to a boil.
Add ginger, reduce heat, and simmer for .
With a slotted spoon, transfer ginger to a wire rack (set over a pan or dish so your counter doesn't get sticky). Let stand until dry,
Put the 1/4 c sugar in a dry blender on high so it's half powder half granulated.
Roll slices in additional sugar.
Store in an airtight container for up to three months.
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