Crystallized Ginger

Slice the ginger into very thin pieces with a sharp knife or vegetable peeler

In a large pot, combine 5 liters of water and the ginger

Bring to a boil, then remove from heat and strain through a fine-mesh sieve

In a medium-sized pot, combine all ingredients and bring back to a boil, stirring until the sugar dissolves

Reduce heat to medium-low and let simmer without stirring until it reaches a molasses-like consistency

Check if it has reached the desired consistency by dropping a small amount into cold water

If it forms a ball that holds its shape, it's ready

Remove from heat and stir in a wooden spoon as the mixture begins to whiten and sugar

Spread on a smooth surface, stirring occasionally as it cools, until the ginger is well-separated

Once completely cooled, store crystallized ginger in tightly sealed containers or jars

Serve with coffee or use to aromatize cakes and pastries

Calorie count per serving (scoop): 41