Ginger Syrup

I am a person of habits. I usually eat the same thing for breakfast everyday. When I arrived in Beirut, I needed to find a breakfast food that I could easily put together each morning. I settled on yoghurt, pomegranate, sliced almonds, and ginger bits in ginger syrup. I learned how to make ginger syrup from my mother who served it each morning with fresh fruit and yoghurt. It is easy to make and gives yoghurt a lovely zing.
Ingredients:

1/2 cup of peeled ginger chopped into small bits

½ cup sugar
1 ½ cups water

Combine sugar and water in a pan and bring them to a boil. Add the ginger and simmer for ten minutes. Cool and pour into a container. The ginger syrup will keep in the refrigerator for as long as it lasts.

The syrup can be combined with seltzer to make home made ginger ale. Pour it over ice; add a slice of lemon, and a piece of fresh mint for a refreshing non-alcoholic drink.