Crystallized Ginger

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

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

Bring to a boil and then remove from heat

Strain the ginger over a fine-mesh sieve

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

Reduce the heat to medium-low and let simmer, undisturbed, until it reaches the soft-ball stage

Wait for the syrup to attain a consistency similar to thin honey

Check if it has reached the correct consistency by dropping a small amount of the syrup into cold water; if it forms a ball that does not hold its shape, it is done

Remove from heat and stir with a wooden spoon until the syrup begins to whiten and set

Spread over a smooth surface and, as it cools, gently stir to release the ginger

When completely cooled, store crystallized ginger in well-sealed containers

Serve after coffee or use to flavor cakes and pastries.