As someone who spent over 10 years working in some of the world’s best bars and restaurants, I don’t flinch at the thought of an elaborate multistep recipe that yields a very specific single cocktail. But for home bartenders who don’t have the same luxury of time and effort, a single high-value element like this fruity syrup can create a transformative mixer with many uses.
It starts with an infusion of chamomile tea, lemon zest, and turmeric that combines with simple syrup to gently poach mangoes, peaches, and ginger. Once puréed, the syrup gets a finishing dose of vinegar and fresh lemon juice to keep things bright and help preserve the peak-season fruit. For the smoothest drinks, strain syrup through the finest mesh sieve you have to eliminate any pulp. It’s thick so you’ll need a rubber spatula to push it through.
Keep it for up to three weeks, chilled, or two months, frozen, and use in this Summery Sour, Garden Party Super Punch, or Peach and Mango Spritzer. You can also use it with any spirit from gin to whiskey, or even just with seltzer. However you use it, it is guaranteed to keep you refreshed through Labor Day. —John deBary
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What you’ll need
Blender
$40 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Mesh Sieve
$13 At Amazon
Small Saucepan
$155 At Amazon
Citrus Juicer
$20 $15 At Amazon
Recipe information
Yield
Makes about 4 cups
Ingredients
1
2
2
½
2
2
1
½
¼
Preparation
Step 1
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.
Step 2
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.
Step 3
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.