Recipes Cuisine Asian Strawberry, Ginger and Mint Sekanjabin 4.9 (21) 19 Reviews 1 Photo 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! Recipe by The Magpie Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 25 mins Cook Time: 30 mins Additional Time: 8 hrs Total Time: 8 hrs 55 mins Servings: 30 Yield: 6 cups of syrup 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) Directions 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. I Made It Print