Lime and Ginger Syrup

Indians drink about as many sherbets (pronounced shar-bats), or fruit-syrup drinks, as Iranis. For each drink, pour about a half inch of the syrup into a tall glass, add ice cubes, fill the glass with water or seltzer and garnish with a sprig of mint or a lime slice.

Slideshow: More Nonalcoholic Drinks

  • Servings: MAKES ABOUT 1 1/2 QUARTS

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  • 6 cups sugar
  • 2 cups water
  • One 3-inch piece of fresh ginger, peeled and thinly sliced
  • 1 1/2 cups fresh lime juice (from about 12 limes)

How to make this recipe

  1. In a large saucepan, combine the sugar with the water and ginger and bring to a boil, stirring until the sugar is dissolved. Simmer over low heat, stirring occasionally, for 15 minutes longer. Stir in the lime juice and simmer until syrupy, about 15 minutes. Strain the syrup into jars and let cool completely before storing.

Make Ahead

The syrup can be refrigerated for up to 1 month.

Contributed By Published August 1999

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