Description
This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day! And there’s no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!
Ingredients
- 4 cups white sugar
- 2 cups water
- 12 ounces fresh or frozen strawberries, chopped
- 1 cup chopped fresh mint
- ½ cup sliced fresh ginger
- 2 lemons, peeled and juiced
- 1 cup white balsamic vinegar (not distilled vinegar)
Instructions
- Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved
- then stir in the strawberries
- mint
- ginger
- lemon peels
- and lemon juice. Return to a boil
- then reduce heat to medium and simmer for 20 minutes. Remove from heat
- and stir in the white balsamic vinegar.
- Allow the syrup to stand overnight at room temperature
- then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
- To use
- stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 8 hrs 55 mins
Servings: 30