BASIL SIMPLE SYRUP
Fresh basil leaves are steeped in sugar and water to create a sweet herbal syrup to flavor summer's most refreshing cocktails, mocktails, lemonades, and frozen treats. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 98 calories, Carbohydrate 25.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 1.1 mg, Sugar 25 g
MANGO CHEESECAKE WITH BASIL LEMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 10h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: 9-inch springform pan
- For the Mango Cheesecake: Preheat the oven to 350 degrees F.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
- Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
- For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve.
- Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.
LEMON CAKES WITH BASIL LEMON SYRUP
Categories Cake Citrus Herb Dessert Bake Passover Lemon Basil Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make cakes:
- Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
- Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.
- Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
- Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.
- Make syrup:
- Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.
- Assemble dessert:
- Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
- Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.
LEMON BASIL SYRUP
Provided by Marisa McClellan
Number Of Ingredients 3
Steps:
- Juice lemons.
- Measure out 1 1/4 cups of juice and pour it into a small saucepan. Add sugar and basil leaves.
- Bring to a boil and cook for 3-4 minutes, until the sugar is dissolved and the basil is wilted.
- Remove the pan from the stove and let it sit for an hour or two, to further infuse the basil flavor.
- Strain concentrate through a fine mesh sieve to remove basil leaves.
- This syrup can be canned for shelf stability, but the yield will only be around two cups. I prefer to funnel it into a pint jar and keep it in the fridge.
- If you want to can it, here's what to do.
- Funnel the finished syrup into a pair of clean, hot half pint jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
LEMON BASIL SYRUP (FOR BEVERAGES)
This is from the German magazine called Essen und Trinken. The magazine says this is very refreshing if added to champagne or sparkling water.
Provided by Scarlett516
Categories < 60 Mins
Time 37m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Combine the lemons, water, and sugar. Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Remove from heat, add the basil, and seep for 30 minutes.
- Remove the basil and add to sparkling water or champagne to taste.
Nutrition Facts : Calories 476.5, Fat 1.3, SaturatedFat 0.2, Sodium 19.3, Carbohydrate 147, Fiber 20.3, Sugar 100.7, Protein 5.2
MANGO CHEESECAKE WITH LEMON BASIL SAUCE
This is another Giada recipe from Food Network. I'm not too sure about the basil sauce but it looks good. I haven't made this yet. It is here for safekeeping. I think you could probably use graham crackers for the crust if you don't want to use biscotti.
Provided by Zaney1
Categories Cheesecake
Time 1h50m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mango Cheesecake:
- Preheat the oven to 350.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
- Finely grind the biscotti in a food processor.
- Add the melted butter and process until the crumbs are moistened.
- Press the crumb mixture over the bottom (not the sides) of the prepared pan.
- Bake until the crust is golden, about 15 minutes.
- Cool the crust completely on a cooling rack.
- Blend the cream cheese and ricotta in a food processor.
- Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
- Pour the mango mixture over the crust in the pan.
- Place the springform pan in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes.
- Transfer the cake to a cooling rack to cool for 30 minutes.
- Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
- Basil Lemon Sauce:.
- Place the sugar, water, and lemon juice in a small saucepan.
- Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved.
- Cool the syrup completely.
- In a food processor combine the basil and the cooled syrup.
- Pulse until the herbs are finely chopped.
- Strain the mixture through a fine mesh sieve.if desired.
- You can also just leave the pieces of basil in there for a pretty green sauce.
- Slice the cheesecake and place on a serving plate.
- Drizzle with the sauce and serve.
Nutrition Facts : Calories 638.8, Fat 43.6, SaturatedFat 26.7, Cholesterol 229.6, Sodium 352.3, Carbohydrate 54.1, Fiber 0.8, Sugar 50.4, Protein 11.3
BASIL LEMON SYRUP
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Categories Non-Alcoholic Cocktail Party Lemon Basil Summer Boil Gourmet
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.
BASIL SIMPLE SYRUP
Steps:
- Combine the sugar, water, and basil leaves in a small saucepan and heat over medium heat.
- Bring mixture to a simmer, stirring occasionally, until the sugar dissolves into the water. Remove from heat and let the syrup cool.
- Pour the basil syrup through a sieve or strainer to remove the basil leaves. Store in the fridge for up to a week.
Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding basil. Cover and chill 4 hours. Garnish, if desired. Syrup may be stored in refrigerator up to 1 month.
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