1 cup granulated sugar 1 cup water 1/4 cup minced fresh ginger 1/2 teaspoon nutmeg 1/2 teaspoon clove 1/2 teaspoon ground ginger

Combine all ingredients in a small saucepan over high heat, and bring to a boil, stirring occasionally. When the mixture boils, lower the heat to a simmer, and simmer 15-20 minutes, covered. Then, take the mixture off the heat and let sit for 5 minutes. Strain the mixture through a fine mesh strainer. Transfer into a bottle to serve. Syrup will keep, refrigerated in an airtight container, for up to 2 weeks