Ginger-Bay Syrup

Directions

1. 1
   In a food processor, chop the ginger and sugar; transfer to a saucepan.
2. 2
   Add 2 cups of water and bring to boil, stirring to dissolve the sugar.
3. 3
   Add the bay leaf and simmer over moderate heat until slightly thickened and reduced to about 2 1/2 cups, 20 minutes.
4. 4
   Add the lemon juice and simmer for 1 minute.
5. 5
   Let cool, then strain into a small pitcher, pressing on the solids.
6. 6
   Pour the syrup into small bottles and add the candied ginger.