Remove the peel from the ginger root and cut into thin slices, then coarsely chop the slices. In a saucepan together with the remaining ingredients form and bring to a gentle boil, stirring constantly until the sugar is dissolved.
Cover and simmer gently for 1 hour (or until the consistency becomes syrupy).
Filter, pour hot into the prepared sterilized bottles (about 10 to 25 mm free at the top) and sterilize as usual for syrup.
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