Watch Fredrick’s Executive Chef Jacob Burton put together one of his signature starters on the new summer menu, Melon-Mint Gazpacho with Frozen Melon and Black Berries.
Resources Mentioned In This Video
Mint Simple Syrup
- 100g Fresh Picked Mint Leaves
- 400g Sugar
- 400g Water
- Bring sugar and water to a boil in a small sauce pan.
- Add fresh mint leaves and bring to a rolling boil for 30 seconds.
- Turn off heat and cover sauce pot with lid. Steep for 10 minutes.
- Pass simple syrup through a fine mesh strainer, removing the mint.
- Allow simple syrup to cool to below 60 F, and then place in a airtight container and refrigerate.