Ginger SyrupFrom BEECHWOOD INN
1 cup sugar
Place sugar in small saucepan and, stirring constantly, heat on medium-high heat just until it begins to liquefy. Add juice and stir. Lower heat and add ginger slices. Simmer until mixture thickens. Add nutmeg and orange zest; cool. Remove ginger slices before serving. Use warm or cold on a combination of fresh melon and berries. Syrup will keep in refrigerator for up to a week. Makes 1 cup.