- 1 cup sugar
- 1 cup water
- 1 small bunch thyme (about 20 sprigs)
- 2-inch piece ginger, peeled and chopped
Stir 1 cup sugar and 1 cup water over high heat until the sugar dissolves, about 5 minutes. Remove from the heat; add thyme and ginger. Steep 15 minutes; strain into a jar. Keeps in the fridge for up to 2 weeks.
Serve It: Tossed with fruit salad or folded into whipped cream