Syrup:
2 cups ginger, peeled and sliced to 1/8 inch
2 cups sugar
2 cups water
Mix in a saucepan, bring to a slow simmer, reduce by 50%, allow to cool.

Mix approx 7 parts selzer to one part syrup.
Add mint sprig and lime.

Candied Ginger:
After you make the syrup, drain the ginger slices, toss them in sugar to coat completely. Spread on a sheet pan and slowly dry out in a 225 oven. Recipe says three hours, but I’ve found that more than an hour and I have rocks. Ginger slices should be dried but still chewy.

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