Grate the ginger, then combine it with the water and sugar in a saucepan. Bring to a boil, then stir until the sugar is dissolved. Simmer 10 min, with occasional stirring, then remove the pan from heat and let it stand about 15 min. Pour the syrup through a sieve into a glass container, discarding the ginger
Chill, covered, at least 2 hours before pouring the syrup over a fruit salad.
This syrup keeps up to 2 weeks when covered and chilled.
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