1 large hand of ginger. granulated sugar, as needed
Peel the ginger and process through a juicer. Refrigerate the ginger juice for an hour or two to let the starch settle. Decant the juice into another container and weigh the juice. Measure half that amount of granulated sugar. [For the math-challenged, if you decant 150 grams of ginger juice, you’ll need 75 grams granulated sugar.] Add the ginger juice and sugar to a blender and blend on high until all the sugar is dissolved.