Ginger-Mint Syrup

Directions

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