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
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
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.
Leave a Review
Reviews (32)
Back to TopWell, this is the second time I'm making it so it was a hit. Is a little bit like baby food in texture, more than syrup. I followed the recipe with a couple of adjustments. Ginger chunks in the simple syrup mix, strained out, much less ginger in with the fruit, grated. A little more turmeric. Twice the lemon zest. It keeps longer than 3 weeks for sure. Is good with tequila but fantastic with bourbon. Also good in sour lemon soda, and good on coconut ice cream.
Robin
South of the south
8/13/2022
IF y ou like candied lemon peel,, you've just made it. Enjoy it, don't throw it away
Anonymous
NC
7/28/2022
Super delicious! I didn't have chamomile tea but used a green chai blend that I had and Love it. I think the vinegar balanced the sugars and fruit very well.
Diana
Philadelphia, PA
7/25/2022
This syrup is absolutely amazing! A perfect bright splash of flavor, thanks to the ginger and the vinegar, which offset the sweetness from the sugar and fruit. I had it with tequila and a splash of seltzer - a perfect summery cocktail!
HeatherT
Bristol, CT
6/20/2022
This syrup is delicious but it seems more like a fruit purée than a syrup, even with the 1/2c added water I used to thin it out. Also it’s a LOT of work (or time, which feels the same!). That said it’s really unique and tasty. I love the vinegar with the vanilla at the end - really brightens the fruit flavors. I only made half the recipe and am regretting it. But I will definitely make it again.
Elsieloo
Seattle
6/18/2022
I do like the syrup but made some adjustments. After reading other reviews I was concerned about the vinegar so cut it in half. I do think it still was a bit strong (I used champagne vinegar) but when put in a beverage it is more subtle. I also added extra lemon juice using a total of 1.5 large lemons, which also helped lessen the vinegar. I have made a few other bon appetit syrups/fresca that I liked better as a refreshing drink option.
Deanna
Austin, TX
6/13/2022
I just found this, and am intrigued, but I loathe chamomile. Can I just leave it out, or substitute something else?
taashBK
6/11/2022