Strawberry Ginger Mint Syrup

Combine the sugar and water in a large saucepan, placing it on the stovetop over extremely high heat. Bring the mixture to a rolling boil, then continue cooking until the sugar has completely melted and dissolved. Next, add the strawberries, mint, ginger, lemon peels, and lemon juice to the saucepan, stirring until they are fully incorporated.

Return the mixture to a boil, then gradually decrease the heat to a moderate level and let it simmer for 20 minutes. Remove the saucepan from the heat source, then add the white balsamic vinegar and stir until it is fully incorporated.

Allow the syrup to sit at room temperature overnight, undisturbed. The following day, carefully pour the mixture through a fine-mesh strainer to remove the solids. Transfer the syrup to a clean, sterilized container and store it at room temperature.

To use this syrup, mix one part of it with four to six parts of water in a container. Chill the mixture in the refrigerator before serving, if desired.