Homemade Ginger Syrup

8 oz. peeled fresh ginger

⅔ c. sugar

6 oz. water

⅛tsp. sumac

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.