Recipes Cuisine Asian Strawberry, Ginger and Mint Sekanjabin 4.9 (22) 20 Reviews 2 Photos 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! Submitted by The Magpie Updated on March 16, 2021 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 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 Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 30 servings 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 29 home cooks made it!