Ginger-Mint Syrup

This spicy simple syrup is perfect in Bobby Flay's twist on the classic mint julep.

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  • Servings: Makes 1 1/2 cups

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  • 1 1/4 cups sugar
  • 1 1/4 cups water
  • 1/4 pound fresh ginger, peeled and finely chopped
  • One 3-inch piece of orange peel
  • 1/4 cup lightly packed mint leaves

How to make this recipe

  1. In a small saucepan, bring the sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and add the ginger, orange peel and mint. Let the syrup cool completely, 1 hour; strain through a fine sieve before using.

Make Ahead

The Ginger-Mint Syrup can be refrigerated for up to 1 month.

Contributed By Published May 2014

496834 recipes/ginger-mint-syrup 2014-04-08T00:21:11+00:00 Bobby Flay cocktails|make-ahead|vegetarian may-2014 recipes,ginger-mint-syrup 496834

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