Basil-Lemon Syrup

In Herball: A Generall Historie of Plants, the sixteenth century herbalist John Gerard wrote that basil would take away the pain of a scorpion sting. We use it to take away the sting of a hot summer day. Herb and citrus oils blend sweetly in this syrup that is anything but simple.

Basil-Lemon Syrup
GET IT
  • 2 cups basil leaves, lightly packed
  • 1 lemon, washed and sliced into 1/4″ thick rounds
  • 3 cups water
  • 1 1/4 cups sugar
  • Storage vessel of choice (make sure it has a tight-fitting lid)
  • Fine mesh strainer
MAKE IT

In a medium saucepan, combine basil, lemons and water. Tear basil leaves and drop over the mixture. Bring to a soft boil, reduce heat, and simmer for 20 minutes, stirring occasionally. Strain out the basil and lemon and return the liquid to the saucepan (you should have about 2 1/2 cups). Add sugar and stir until it fully dissolves. Let cool to room temperature. Pour into airtight container. Store in the refrigerator.

ENJOY IT
IN YOUR BAR
IN YOUR KITCHEN
Tagged with: , , , ,

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.