Combine water, sugar, ginger and lime zest in a small saucepan and bring to a boil over medium-high heat. Stir to ensure all of the sugar has dissolved and remove from heat. Add the mint leaves, cover and steep for 10 minutes. Strain and set aside to cool to room temperature. Transfer to an air-tight container (a pint sized canning jar works great) and store in the refrigerator.
Mint, Ginger & Lime Green Tea
Brew a cup of green tea according to the manufacturers directions and set aside to cool to room temperature. Add a couple of ice cubes to a 12 ounce cup and add the green tea, syrup and lime juice. Stir to combine and enjoy.
I have tried this with lemon juice as well, and while I prefer lime juice, lemon was still great.
This recipe was inspired by a restaurant I visited in Nashville over 2 year ago...but I can't for the life of me remember the name of it! So thanks, random Nashville restaurant.
To remove the pulp: be prepared to get messy! You can do this a number of ways, but I simply peeled off a couple sections of the skin (which is hard to do if you have really ripe fruit), dug the seeds out, then used a spoon to get the remaining pulp. See the "Recipe Notes" section for a link to the Ohio Pawpaw Growers Association suggestions. You should have about 1-1/4 cups of pulp.
Add the pulp and remaining ingredients to a blender and process until fully pureed, about 1-2 minutes, scraping down the sides as necessary. Taste and adjust seasoning as needed (you may want to consider an extra pinch of salt or lime zest). Pour into popsicle molds (I use the Zoku Classic Pop Molds, which hold about 3 oz each) and freeze overnight.