Super Summer Fruit Syrup

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.