Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 per cent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool. While syrup is cooling, make ginger candy. Take ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on sheet pan and slowly dry out in a 225 degree oven for 3 hours. Ginger slices should be dried but still chewy. In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can also make drink with chilled soda water and add a scoop of vanilla ice cream for a tasty Ginger Ale Float. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A02) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-16-1999 Recipe by: Ming Tsai