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.
The Ginger-Mint Syrup can be refrigerated for up to 1 month.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.