Basil-Infused Simple Syrup

Basil-Infused Simple Syrup

Fresh basil steeped into sugar syrup for a fragrant base for cocktails and lemonade.

Total 40 min Makes 16 oz Calories 32/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup captures basil's herbal sweetness through a quick steep in warm sugar syrup, then strains clean for a smooth pour. Use it to flavor cocktails, iced tea, lemonade, or drizzle over fresh fruit and desserts. It keeps well refrigerated, making it a handy make-ahead flavor booster.

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup fresh basil leaves, loosely packed

Method

  1. Rinse the basil leaves under cold water and pat dry with a towel.

  2. Combine the water and sugar in a small saucepan over medium heat, stirring occasionally until the sugar fully dissolves.

  3. Remove the saucepan from the heat and add the basil leaves, pressing them gently into the syrup to submerge.

  4. Let the basil steep in the hot syrup, covered, until the mixture cools to room temperature and takes on a strong basil aroma.

  5. Strain the syrup through a fine-mesh sieve into a jar or bottle, pressing the basil leaves lightly to extract any remaining syrup, then discard the solids.

  6. Seal the container and refrigerate until ready to use.

Rate this recipe

★ 4.6 (1)

Basil-Infused Simple Syrup

This syrup captures basil's herbal sweetness through a quick steep in warm sugar syrup, then strains clean for a smooth pour. Use it to flavor cocktails, iced tea, lemonade, or drizzle over fresh fruit and desserts. It keeps well refrigerated, making it a handy make-ahead flavor booster.

40 min 16 oz 32 cal

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup fresh basil leaves, loosely packed

Method

  1. 1

    Rinse the basil leaves under cold water and pat dry with a towel.

  2. 2

    Combine the water and sugar in a small saucepan over medium heat, stirring occasionally until the sugar fully dissolves.

  3. 3

    Remove the saucepan from the heat and add the basil leaves, pressing them gently into the syrup to submerge.

  4. 4

    Let the basil steep in the hot syrup, covered, until the mixture cools to room temperature and takes on a strong basil aroma.

  5. 5

    Strain the syrup through a fine-mesh sieve into a jar or bottle, pressing the basil leaves lightly to extract any remaining syrup, then discard the solids.

  6. 6

    Seal the container and refrigerate until ready to use.