I love basics like this recipe. An infused simple syrup is a great building block that’s great to have in your refrigerator because even though it’s trivial to throw together, it makes it easy to add a gourmet touch. Suddenly, it’s no problem to make ginger mint lemonade or ginger mint iced tea. Or you can pour a little bit over a fruit salad to take dessert to the next level. And, of course, it’s the perfect addition to mixed drinks, a great foil for whiskey, gin, rum, tequila, or whatever your favorite spirit might be.
Ginger Mint Simple Syrup (adapted from The Pajama Chef)
Yield: approximately 1 1/2 cups simple syrup
- 1 cup water
- 1 cup granulated sugar
- 1-inch piece ginger, thinly sliced
- 1/2 cup fresh mint leaves
- In a small pot, combine 1 cup water and 1 cup granulated sugar, then add 1-inch piece ginger, thinly sliced and 1/2 cup fresh mint leaves, crushing the leaves to release the oils as you add them to the pot.
- Bring the mixture to a boil, stirring to dissolve the sugar. Lower heat, and let simmer for 2 – 3 minutes, stirring occasionally.
- Remove from heat, cover, and let steep for 20 minutes.
- Strain to remove the ginger slices and mint leaves, and refrigerate the simple syrup until ready to use.
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November 26, 2012
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