One of tomorrow's projects is to make ginger syrup for a sparkling ginger pineapple punch. The punch notwithstanding, how could ginger syrup not be wonderful?

For ginger syrup

• 1.5 cups water
• 1 cup sugar
• 1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)

Bring water, sugar, and ginger to a boil in a 1- to 1.5 quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.