recipe by Jean-Georges Vongerichten
from “Cooking at Home with a Four-Star Chef”
1 pound fresh ginger, unpeeled and cut into small dice
2 stalks lemongrass, trimmed and roughly chopped
2 small fresh chiles, stems removed I tend to omit this all All together
1 1/2 cups sugar
1. Combine the ginger, lemongrass and chiles in food processor and process until minced, stopping the machine periodically and scraping down the sides.
2. Place the puree in a saucepan with the sugar and 1 quart water (that’s four cups). Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes. Turn off the heat. Cool, then strain and chill.