- 4 cups white sugar
- 2 cups water
- 12 ounces fresh or frozen strawberries, chopped
- 1 cup chopped fresh mint
- 1/2 cup sliced fresh ginger
- 2 lemons, peeled and juiced
- 1 cup white balsamic vinegar (not distilled vinegar)
- 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.