Ginger Syrup

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Ginger Syrup raises plain fruit to something out of the ordinary, at the same time preserving the fruit's color and texture.

1 cup sugar
1 cup orange juice
1 ounce fresh gingerroot, thinly sliced
Freshly grated nutmeg, to taste
Freshly grated zest from 1/2 orange

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.

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