Ginger-Mint Syrup

1. 1

   Place the ginger, cucumber and mint in a food processor and finely chop.

2. 2

   Transfer the mixture to a saucepan.

3. 3

   Add the turbinado sugar, honey, water, lime juice and black peppercorns; simmer over moderate heat for 10 minutes.

4. 4

   Strain into a bowl, pressing on the solids.

5. 5

   Wipe out the pan.

6. 6

   Pour in the mixture and simmer over low heat until thick enough to coat a spoon, 10 minutes.

7. 7

   Let cool; refrigerate in an airtight container for up to 2 weeks.

No additional tips available.