Ginger-Mint Syrup

• 3/4 pound fresh ginger, peeled and chopped
• 1 cucumber, peeled and chopped
• 1 cup fresh mint
• 2 cups turbinado sugar
• 3/4 cup honey
• 16 ounces water
• 4 ounces fresh lime juice
• 1 teaspoon black peppercorns

1. Place the ginger, cucumber and mint in a food processor and finely chop.
2. Transfer the mixture to a saucepan.
3. Add the turbinado sugar, honey, water, lime juice and black peppercorns; simmer over moderate heat for 10 minutes.
4. Strain into a bowl, pressing on the solids.
5. Wipe out the pan.
6. Pour in the mixture and simmer over low heat until thick enough to coat a spoon, 10 minutes.
7. Let cool; refrigerate in an airtight container for up to 2 weeks.

ginger, cucumber, fresh mint, turbinado sugar, honey, water, lime juice, black peppercorns

Taken from www.foodandwine.com/recipes/ginger-mint-syrup-cocktails-2008 (may not work)