Ginger-Pepper Syrup

Directions

1. 1
   Thinly slice a the ginger.
2. 2
   In a small saucepan, combine the sugar with the water, whole black peppercorns and the ginger.
3. 3
   Bring to a simmer over moderate heat, stirring until the sugar dissolves.
4. 4
   Cook over low heat for 10 minutes.
5. 5
   Remove from the heat; let cool.
6. 6
   Strain into a jar, cover and refrigerate for up to 2 weeks.