Dessert at Tuesday Lunch this week was fresh fruit with a yummy minted simple syrup glaze. It’s pretty quick and simple to whip up, and you’ll find oodles of ways to use this ‘nectar of the gods’. Besides serving it on fruit, try it in your iced tea or in cocktails! Let us know how else you use it…
Grilled Lemon & Mint Simple Syrup
- 6 lemons, halved, grilled (see method below)
- 1 gallon water
- 16 cups sugar (1 gallon)
- 1 large bunch fresh mint with stems
- One (2 to 3-inch) piece of fresh ginger root, peeled, sliced
Preheat grill or frying pan. Set the lemons cut side-down on the hot grill or in the frying pan and cook for about 3 minutes or until the lemons are heated through and charred on the cut side, ideally without moving but adjust them if the heat seems uneven.
Place lemons in an 8-quart stock pot with the water, sugar, mint, and ginger and bring to a boil. Take off heat and let syrup steep for 30 minutes. Drain (discard solids) and then cool completely in refrigerator. Makes 1 gallon.
