In a saucepan on medium heat, combine the sugar and water.
Heat slowly until the sugar is dissolved. Stir often to avoid burning the sugar.
Peel the ginger and cut into slices or cubes.
Add the ginger to the syrup and stir.
Bring to a simmer and stir constantly.
Once you are at a very light boil, reduce heat to the lowest setting. Continue to stir often for 15 minutes.
After cooking, remove from heat and cover. Allow the ginger to infuse for 1 hour.
Strain the ginger from the syrup and allow to cool.
Pour into a lidded jar and refrigerate.
Use as desired.
