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 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 :)
I used:
1/2 bunch of basil leaves, washed & plucked (about a cup)
1 cup sugar
1/2 cup water
My Method:
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.
11 comments:
What a wonderful idea, I can imagine how it smells and tastes mmmmm :)
Mmm. We've really taken to the idea of simple syrups ourselves this year. But, I've not tried it with basil yet.
That said, I recently found a basil orange "mojito" recipe that I've been wanting to try. And this would work perfectly!
Oh my! I love basil and would have never thought of making a sugar syrup with it. This brings all kinds of dessert ideas to mind.
BTW, I've been so sad with the mango crop this year too! I've eaten a few good mangoes, but by far it's been a very lackluster mango summer. :(
Ooohh! This sounds divine MPG! Love the whole concept.
I LOVE basil, and always have some to spare which usually wilts, this is a wonderful way to use it up.
This post is a blessing:)
I've never thought of that. Seems like such a wonderful idea Mohini, Just wondering that your syrup looks clear, if you'd have crushed the leaves a bit, it would've even got that rich green colour, and you'd end up with those nice green Roohavaza kinda syrup :p, gr8 to make martinis!
Thanks all...it really is so simple and handy. Hope you enjoy!
Kajal - I already have green martinis on the brain...I've been meaning to do that with my apple mint anyway ;)
Thanks for this recipe, I'm really excited about it! I have never heard of this, how really wonderful to have such a beautiful basil staple in the pantry. I'll have to get some berries to try out those amazing berry basil pops!
The berry photographs are just drooling!
I had a salad in Finland made with cherry tomatoes, parmesan and basil syrup. It was just the best.
I tried the simple basil syrup recipe and it is delicious. I used lemon basil, purple basil and regular basil that I am growing in my garden. Thanks for the recipe.
Just got back from the Caribbean and this (not some fancy banana cocktail) was my favorite drink. I dont know the name or the exact ratios but I made it last night (w this recipe for the syrup) and it was very close and delicious! A very impressive drink.
Here is a good name:
Strawberry Fields Martini
1 oz Basil Simple Syrup
1.5 oz (jigger) Fresh Strawberry Puree (not daquiri mix!)
2 oz Citron Vodka
Shake w ice
Strain and serve in chilled martini glass
Fresh strawberry slice on rim and/or basil leaf for show
Enjoy!
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