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Fruit Salad with Ginger Syrup 

3 cups water
2 cups sugar
2 cups unpeeled, thinly sliced fresh ginger root

Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours and up to 2 weeks.

For fruit salad
4 cups of summer fruit cut into 1 inch pieces (mixed berries, melons, peaches, nectarines, cherries) 
3 tablespoons small mint leaves (optional)

Toss fruit and mint with 1/4 cup syrup, or to taste.