Flavored simple syrup is a must-have tool to beat summer’s heat.  I’m partial to a ginger & mint combination; it is delicious as a sweetener for iced tea, lemon or limeade, or mixed with club soda, or drizzled over plain Greek yogurt, fruit sorbet, or even stirred into soymilk.  Tasty possibilities abound:  lemon-rosemary, lemongrass-pineapple or strawberry-basil….ginger and peach are a winning duo as well.

Ginger mint syrup

1 part water

2 parts sugar

1 3-4 inch long finger of fresh ginger, peeled and sliced  (or try lemon peel, lemongrass stalks, or 3/4 cup diced fresh fruit)

4-6 branches of mint (or other herb)

Combine sugar and water in  a large saucepan.  Add sliced ginger and mint.  Bring mixture to a low boil; simmer for 3-5 minutes, stirring once or twice.  Remove from heat and allow to cool.  Strain out solids; pour into a clean glass container and refrigerate.  Syrup keeps for 3-4 weeks, though most herb flavors will fade in brightness and complexity after a few days.  Plain ginger syrup retains its spicy punch for weeks.