Ginger Syrup for Pound Cake

Instructions

• In saucepan, combine water, sugar, ginger and mint leaves. Bring mixture to boil, stirring often, until sugar has completely dissolved. Reduce heat to maintain a vigorous simmer for 5 minutes or until liquid has reduce by half.

• Cover and let sit for 30 minutes. Strain into a container and keep covered in the refrigerator for up to two weeks.

• Serve drizzled over fruit salad and pound cake.

• For kids: Alternate pieces of fruit and pound cake on 8-inch skewers. Drizzle with a small amount of the ginger syrup (or serve with melted chocolate).