Name: Ginger-Mint Syrup
Ingredients: 3/4 pound fresh ginger, peeled and chopped; 1 cucumber, peeled and chopped; 1 cup fresh mint; 2 cups turbinado sugar; 3/4 cup honey; 16 ounces water; 4 ounces fresh lime juice; 1 teaspoon black peppercorns

Yield:

17 ounces

Ingredients

3/4 pound fresh ginger, peeled and chopped
1 cucumber, peeled and chopped
1 cup fresh mint
2 cups turbinado sugar
3/4 cup honey
16 ounces water
4 ounces fresh lime juice
1 teaspoon black peppercorns

Directions

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.
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.