My F&W
quick save (...)

Ginger-Mint Syrup

  • SERVINGS: Makes about 17 ounces
  • MAKE-AHEAD

Use this syrup to make the Presbyterian.

Plus: Ultimate Cocktail Guide

  1. 3/4 pound fresh ginger, peeled and chopped
  2. 1 cucumber, peeled and chopped
  3. 1 cup fresh mint
  4. 2 cups turbinado sugar
  5. 3/4 cup honey
  6. 16 ounces water
  7. 4 ounces fresh lime juice
  8. 1 teaspoon black peppercorns
  1. Place the ginger, cucumber and mint in a food processor and finely chop. Transfer the mixture to a saucepan. Add the turbinado sugar, honey, water, lime juice and black peppercorns; simmer over moderate heat for 10 minutes. Strain into a bowl, pressing on the solids.
  2. Wipe out the pan. Pour in the mixture and simmer over low heat until thick enough to coat a spoon, 10 minutes. Let cool; refrigerate in an airtight container for up to 2 weeks.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.