Ginger syrup

Take the ginger, peel it (or just trim away the dried out parts). Using a sharp knife (the cook's favorite implement), slice the ginger thinly (1/8 inch is good, 1/4 inch is okay but a little thicker than ideal, and even less than 1/8 inch is best yet). Layer the slices in a clean container with one of the following between the layers:

- plain sugar (brown or white, either is okay)
- honey
- agave syrup

(Artificial sweeteners are not recommended)

Add some extra on top of the slices, too.

Let it sit for a day or so (you can put it in the fridge if you want, but you don't have to).

It's easiest to see with the sugar, because the ginger juice will liquify the sugar and turn it to ginger syrup! What can you use the syrup for?

- add a spoonful to hot water with some lemon juice for an instant hot beverage! Also good iced.
- add it to pie filling -- especially good with cherries!
- add a spoonful to a smoothy.

It may be strong, depending on the quality and freshness of your ginger, and the exact ratio of sugar to ginger root. PLUS! you can fish out the ginger slices for use in baking, or to add to tea or even just nibble on straight. Again, it may be more spicy that what you are used to, so you may want to taste it first before use to estimate how much to use.