Super Summer Fruit Syrup

Name: Super Summer Fruit Syrup
Yield: Makes about 4 cups
Ingredients: 1 lemon, zest removed in wide strips with a vegetable peeler, lemon halved; 2 cups (400 g) granulated sugar; 2 Tbsp. dried chamomile flowers or 4 chamomile tea bags; ½ tsp. ground turmeric; Pinch of kosher salt; 2 small ripe mangoes, peeled, chopped; 2 small ripe peaches, peeled, chopped; 1 4" piece ginger, peeled, chopped; ½ cup Champagne vinegar or white wine vinegar; ¼ tsp. vanilla extract

John deBaryMakes about 4 cupsSource

drinks cold drink nonalcoholic chamomile tea mango peach ginger turmeric

Ingredients

1 lemon, zest removed in wide strips with a vegetable peeler, lemon halved

2 cups (400 g) granulated sugar

2 Tbsp. dried chamomile flowers or 4 chamomile tea bags

½ tsp. ground turmeric

Pinch of kosher salt

2 small ripe mangoes, peeled, chopped

2 small ripe peaches, peeled, chopped

1 4" piece ginger, peeled, chopped

½ cup Champagne vinegar or white wine vinegar

¼ tsp. vanilla extract

Method

Bring lemon zest, sugar, chamomile, turmeric, salt, and 2 cups water, preferably filtered, to a gentle simmer in a small saucepan over medium heat, stirring until sugar is dissolved. Remove from heat, cover, and let sit 30 minutes. Strain syrup through a fine-mesh sieve into a large saucepan; discard solids.

Add mangoes, peaches, and ginger to syrup. Bring to a gentle simmer over medium heat and cook until fruit is nearly soft, about 20 minutes. Remove from heat and let sit until fruit is very soft, about 30 minutes.

Transfer mixture to a blender; purée until smooth. Strain through fine-mesh sieve back into pan and stir in vinegar and vanilla. Squeeze in juice from lemon halves and stir again to combine. Do ahead: Fruit syrup can be made 3 weeks ahead. Transfer to an airtight container, cover and chill, or freeze up to 2 months.