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Adapted from "A Spoonful of Ginger: Irresistible, Health-Giving Recipes From Asian Kitchens," by Nina Simonds (Knopf, 2002).
6 to 8 quarter-size slices ginger root (unpeeled), smashed lightly with the side of a knife
6 to 8 scallions, white parts only
2 to 3 teaspoons raw sugar, honey or maple syrup
1/4 teaspoon sea salt
2 cups water
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