Recipe: Ginger syrup

Total time: 20 minutes, plus cooling and overnight chilling time

Servings: 2 1/2 cups syrup

Note: Although it is excellent on top of your fresh, hot soy pudding, this versatile syrup can be used to dress up everything from fruit salads to iced teas. Add more ginger and simmer a bit longer if you want your syrup to be spicier. The strained syrup will keep, covered and refrigerated, for 2 to 3 weeks.

3 ounces fresh ginger

1 cup brown sugar

2 cups water

1. Peel and cut the ginger crosswise into thin slices. Combine the ginger with the sugar and water in a small saucepan. Bring the mixture to a boil, then lower the heat to a simmer and cook for 10 minutes to bring out the flavors. Remove from heat and cool completely.

2. Pour the syrup into a nonreactive container with a tight-fitting lid. (You can strain the ginger slices, or leave them in, as you like.) Refrigerate the syrup at least overnight to allow the ginger flavor to infuse the syrup.

Each 2 tablespoons: 42 calories; 0 protein; 11 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 3 mg. sodium.