Nicole Williams
@nictrendwil
Cucumber Basil Syrup
A refreshing and aromatic syrup made from fresh cucumbers and basil, perfect for cocktails, desserts, or drizzling over fruit. This unique syrup combines the crispness of cucumbers with the fragrant notes of basil, creating a delightful addition to your culinary creations.
Details
- Cuisine:other
- Meal Type:snack
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:5
- Views:5
Recipe Information
- Prep time15 min.
- Cook time20 min.
- Total time35 min.
- Servings32
Ingredients
- 2
- 1/2 teaspoon
- 12
- 1 cup
- 1, juiced
Cooking Instructions
Follow our step-by-step guide on how to make Cucumber Basil Syrup.
Step 1
Trim the ends of the cucumbers and discard them. Slice the cucumbers very thinly and place them in a bowl. Sprinkle with salt and let them sit for a few minutes to draw out excess liquid.
Step 2
After a few minutes, drain the cucumbers using a fine-mesh sieve set over a bowl. Gently squeeze the cucumbers to extract some liquid, but be careful not to overdo it. Measure out 1 cup of the cucumber liquid and discard the rest.
Step 3
Muddle the basil leaves and add them to the cucumber liquid. Cover the mixture and let it steep in the refrigerator for 2 hours to infuse the flavors.
Step 4
Once steeped, strain the liquid into a saucepan, pressing the basil to extract as much liquid as possible. Stir in the sugar and bring the mixture to a boil. Once boiling, add the lemon juice and reduce the heat.
Step 5
Simmer the syrup for about 15 minutes, or until it reaches a temperature of 212°F (100°C) on a candy thermometer, stirring occasionally.
Step 6
Allow the syrup to cool slightly, then strain it through a fine-mesh sieve into a glass bottle. Let it cool completely before sealing tightly and refrigerating.