Ginger, Lime, Lemon Balm and Peppermint Syrup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g iner with peel
- 4 lime (s)
- 3 stalks lemon balm
- 3 stalks peppermint
- 500 g raw cane suar
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Chop 150 g of peeled ginger (this contains most of the essential oils) into large pieces. Quarter the limes, pluck lemon balm and peppermint leaves and mix together.
- Put everything in a saucepan and add 500 g of raw cane sugar and 1 liter of water and simmer on a low level for about 20 minutes.
- Strain and bring to the boil again for eight minutes on a medium to light level.
- Now fill into clean bottles and close.
- This syrup tastes good with water or brewed as tea or in prosecco or punch.
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