In a medium saucepan, combine the sugar, water, and roasted ground chicory over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally until the sugar has completely dissolved.

Once dissolved, allow the syrup to continue simmering for 5 minutes to fully extract the flavor of the chicory root.

Remove from heat and let the syrup cool to room temperature.

Strain the mixture through a fine mesh strainer to remove the chicory grounds.

Pour the syrup into a clean glass jar or bottle and store it in the refrigerator for up to three weeks.