8 oz. peeled fresh ginger
⅔ c. sugar
6 oz. water
In a food processor, grind up the fresh ginger into pieces that will not fit through a fine mesh strainer.
In a saucepan, over medium low heat, dissolve the sugar in the water. Add in the ginger and the sumac and let simmer for eight-10 minutes.
Let cool and sit in the refrigerator overnight.
Strain the syrup into a clean jar and refrigerate for up to two weeks.