Instructions

1. In a heavy bottomed saucepan, combine water and sugar.  Cook over medium heat, stirring occasionally for approximately 20 minutes or until syrup has thickened.  Remove from heat, allowing to cool.
2. While syrup is cooking, peel and chop ginger. 
3. After syrup has cooled, but is still warm add chopped ginger.  Let rest until mixture comes to room temperature. 
4. Pour cooled mixture into a container with a lid and  store in refrigerator for 3 days shaking occasionally.
5. After flavors have infused, strain ginger particles to separate from the liquid. Store syrup in refrigerator for up to 2 weeks.