Cucumber Basil Syrup Recipes

CUCUMBER-BASIL SYRUP

Steps:

• Remove ends of the cucumbers and discard. Slice cucumbers very finely. Toss in a bowl with the salt and set aside for a few minutes until the salt has drawn out a good amount of liquid.
• Drain cucumbers in a fine-mesh sieve set over a bowl. Squeeze them a little but not too much. Measure out 1 cup and discard the rest.
• Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.
• Strain liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar and bring to a boil, then add lemon juice and reduce heat. Simmer for about 15 minutes, or until the temperature on a candy thermometer reaches 212 degrees F (100 degrees C), stirring once in a while.
• Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.

BETHY'S CUCUMBER BASIL LEMONADE

Steps:

• Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature.
• Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.

BASIL SIMPLE SYRUP

Steps:

• Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.

MINT BASIL CUCUMBER SIMPLE SYRUP

Steps:

• Combine water and sugar in sauce pan.
• Bring to simmer and stir until sugar has dissolved.
• Turn heat off and add cucumber, basil and mint.
• Remove from heat, place lid on pan and leave overnight, (longer the mixture sits, the better it tastes).
• Strain and store in fridge.
• Add 2 tbsp of syrup to 8 oz. of good cold water.