Post by THigashi on Jun 23, 2004 12:45:46 GMT -5
FRUIT SALAD WITH GINGER SYRUP
This recipe yields more ginger syrup than you'll need for the fruit salad. Add a spoonful to a glass of club soda, sparkling water, or iced tea for a refreshing summer drink.
Active time: 20 min Start to finish: 2 1/2 hr (includes chilling)
For ginger syrup:
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled
For fruit salad:
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
3 tablespoons small mint leaves
Make syrup:
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.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
Makes 4 servings.
Gourmet magazine
June 2004
This recipe yields more ginger syrup than you'll need for the fruit salad. Add a spoonful to a glass of club soda, sparkling water, or iced tea for a refreshing summer drink.
Active time: 20 min Start to finish: 2 1/2 hr (includes chilling)
For ginger syrup:
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled
For fruit salad:
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
3 tablespoons small mint leaves
Make syrup:
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.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
Makes 4 servings.
Gourmet magazine
June 2004