During last year’s summer basil season, I made and froze a ton of my Basil Pesto. We love having pesto in the middle of the winter! This summer we’ve already eaten a lot of basil, and I have made more pesto for the winter, but I also decided to do something new with my market fresh basil.
I made a simple basil syrup. Its spicy sweetness is perfect in summery mixed drinks, fruit salads, or drizzled onto any fruit you please. Already I have enjoyed it in drinks, over a bowl of berries, on watermelon, and I’ve even used it to make ice pops — more on that in a future post 🙂
You can make similar syrups with mint, vanilla, orange, lemon, or lime rinds or use other herbs of your choice. If you have a ton of purple basil, try it and you will get a beautiful magenta color! Sadly, my home-grown purple basil has officially died thanks to neighborhood squirrels. I used my trusted farmers’ market organic Italian basil, just $2 per good sized bunch from Billy’s Gardens — who were featured in the film “Good Food”!
I like to keep a simple syrup simple, so later I can twist its flavors around for any use. I made this simple recipe into its own post because of popular demand 🙂
1/2 bunch of basil leaves, washed & plucked (about a cup)
1 cup sugar
1/2 cup water
1. Add all the ingredients to a small sauce pan and let them simmer till the sugar is dissolved and the mixture thickens to a syrupy consistency. It should take about 5 minutes.
2. Strain into a jar of your choice and let it cool to room temperature, with the lid open.
3. Once the syrup has cooled off, store it in the fridge.