Strawberry-ginger syrup with mint
12 servings
60 minutes
Strawberry-ginger syrup with mint is an exquisite blend of sweetness, freshness, and a hint of spiciness. This syrup is inspired by European traditions of using fruits and spices to create vibrant flavor compositions. Its aroma evokes memories of summer evenings when fresh strawberries are ripe and mint fills the air with its invigorating scent. The acidity of lemon enhances the berry flavor while white balsamic vinegar adds a subtle tanginess. Ginger brings a warming note, making the syrup an ideal complement to cocktails, ice cream, or even pancakes. Left overnight, it reveals all the nuances of its components, transforming into an elixir of gastronomic delight. The perfect balance of ingredients makes this syrup a true versatile ingredient for culinary experiments.
1
Clean the lemons and squeeze the juice.
- Lemon: 2 pieces
2
In a saucepan, bring water and sugar to a boil over high heat. Cook until the sugar dissolves, then stir in strawberries, mint, chopped ginger, lemon zest, and juice. Return to medium heat and cook for 20 minutes.
- Water: 2 glasss
- Sugar: 4 glasss
- Frozen strawberries: 350 g
- Crushed mint leaves: 70 g
- Fresh ginger root: 35 g
- Lemon: 2 pieces
3
Then remove from heat and stir in the balsamic vinegar.
- White balsamic vinegar: 1 glass
4
Leave the syrup at room temperature overnight, then strain. Chill.