This is a lovely syrup to keep on hand in your refrigerator. It complements ice cream, fresh fruit salads or salsas, French toast and waffles...or just use your imagination!
Combine the water and sugar in a small pot and bring to a simmer.
Slice the ginger root into thin pieces (no need to peel) and add to the sugar syrup.
Over low heat, simmer the ginger root for 35 to 45 minutes, uncovered. When the syrup has reduced to about 3/4 cup, remove from heat and strain. Discard the ginger.
Add the Chinese Five Spice powder to the hot syrup and stir to blend. Let cool completely.
Store refrigerated in a clean glass jar with a tight-fitting lid for up to 6 months.