Yes, We HAVE Been Going Through Quite A Bit of Sugar Around Here, Why Do You Ask?

So, the new carbonator? We love it. I'm also having a great time making syrups. Our most recent two are a basil lemon syrup and a ginger one. Most of the ginger syrup recipes I saw online called for juicing the ginger, which seemed both unnecessary and impossible, since we don't have a juicer. Here's what I did instead (it turned out very gingery, but not too hot):

Ginger Syrup

• 1 large knob ginger (about 5" long), peeled and somewhat thinly sliced
• 2 C water
• 2 C sugar

Mix the ingredients together in a medium saucepan and bring to a boil, stirring until the sugar dissolves. Turn heat to low and simmer 5 minutes. Allow to sit until cool; strain out ginger and put into a jar.

Basil Syrup
adapted from epicurious

• 1 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch)
• 2 cups water
• 2 cups sugar
• zest from 2 organic lemons

Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Allow to sit until cool; strain out lemon and basil and put into a jar.