8cm piece of fresh ginger, peeled and thinly sliced
110g raw cane sugar or granulated sugar
1 bottle of Prosecco
Lime or orange to garnish
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Bring the ginger, sugar and half a cup of water to boil in a small saucepan, reduce the heat and simmer for 5 minutes. Leave to cool. Strain the syrup through a fine sieve into a small jar or bowl, discard the ginger.
The syrup can be made up to a week ahead and stored in the fridge (covered).
Pour some ginger syrup (around 10ml) into each glass and top up with ice cold Prosecco, garnish with a slice of lime or orange.