Lime-ginger Syrup

I developed this lime-ginger syrup for a pair of recipes that appeared in The Great Eater Campout in the spring of 2021. It also appears my Improved Holland Gin Cocktail (Java edition).

INGREDIENTS

4 limes
2 tablespoons chopped ginger
1 cup boiling water
1 cup sugar 
1 teaspoon kosher salt

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Yield: approximately 1 pint

Zest the limes using a microplane; this should yield about ⅓ cup zest, not tightly packed. Put the zest and ginger in a food processor or blender and set aside. Squeeze the limes and set aside the juice to be used in the Riverside Fire Society punch. In a separate bowl or measuring cup, combine the boiling water with the sugar, and stir until dissolved. Add to the food processor or blender and blend for 30 seconds. Strain the mixture through a fine-meshed sieve into a clean jar. Let cool in the refrigerator, cover, and store for up to 6 weeks.