Ginger Syrup

Last year this time I was totally in love with Masala Chai. I was drinking it three times a day. I loved the fresh, spicy ginger flavor of the drink. I still drink it often, but the novelty has worn off and now it's only a few times a week. This year I have a new spicy, gingery love. It comes in the form of a cold beverage this time. I had always heard how much better homemade ginger ale was than the store bought stuff. I guess I never took much interest as I was never a huge fan of store bought ginger ale. Sure, if you have an upset stomach, a can of ginger ale is nice. I have always found that ginger ale comes in two forms; weak ginger flavor and very sweet, or totally overpowering ginger flavor. That is the beauty of making your own homemade ginger syrup. You decide how strong/sweet the flavor will be. The recipe below is just a starting point. If you like it more sweet, add more sugar. Super Spicy? More ginger.
The syrup can also be used for cocktails, hot tea, or even baked goods. I love the flavor of fresh ginger in baked goods and hope to try adapting a few recipes for ginger syrup soon.
Are you a fan of ginger ale? Do you like it super spicy, or are you into the classic Vernor's version? What are your favorite gingery cocktails?

Ginger Syrup
adapted from Imbibe Magazine

3 cups unpeeled, washed, fresh ginger, coarsely chopped
2 cups sugar
6 cups water

Process ginger chunks in a food processor until finely chopped. Place ginger in a large, at least 4 quart stock pot. Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for 1 1/2 hours until a syrup is created. I ended  up with about 20 ounces of syrup (2 1/2 cups) once it was cooked down. Strain the syrup through a sieve into a large jar or bottle. I didn't mind it a little cloudy, but if you want a more clear syrup, you will want to strain it through cheesecloth or a jelly bag multiple times. Refrigerate. Use within 1 month.