One recipe leads to another.

I regularly make an Asian inspired ground beef and brocolli.

It is delicious.

One of the primary additions is fresh ginger.  An inch or two of a thumb is more than the recipe calls for, but is just right for me.  That much ginger costs about twelve cents, so I usually buy a half a hand sized chunk, which ends up going moldy in the fridge.  So, last night, I made candied ginger with the remains.

Weird, but quite nice.

That left me with a ginger/ white sugar/ brown sugar syrup.

What to do?  Drizzled on salmon?  Ice cream?

So many possibilities...

Straight shots?

I use it in Ginger Ice Cream.  My new favorite!

You can freeze those big hand sized pieces of ginger and they'll last a few months. Just throw out the first 1/4 inch or so of the end you cut.