Basil Simple Syrup Food

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.

BASIL SIMPLE SYRUP

Steps:

• Combine water and sugar in a small saucepan. Stir to combine and put on medium high heat. Warm until boiling, take off heat. Add in basil leaves and let steep for 10-15 minutes. Strain out leaves and store in mason jar. Can be kept in fridge up to 2 weeks.

LEMON BASIL SYRUP

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.

BASIL SIMPLE SYRUP

Steps:

• Add water and sugar to a medium pot over medium heat
• Warm the mixture until the sugar dissolves.
• Once the sugar dissolves, remove from the heat and add your fresh basil leaves and place a lid over top.
• Allow to cool with the basil leaves steeping in the simple syrup.
• When cooled, remove basil leaves and pour your syrup into a container and use right away or refrigerate.

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.

BASIL SIMPLE SYRUP

Steps:

• Add water, sugar, and basil to a small saucepan.
• Bring to a boil, stirring to dissolve sugar completely.
• Simmer for 1 minute longer.
• Remove from heat.
• Let basil steep in the syrup for 30 minutes, then remove.
• Let cool to room temperature.
• Store in an air-tight container in the fridge for about a week.

LEMON BASIL SYRUP (FOR BEVERAGES)

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.

BASIL SIMPLE SYRUP

Steps:

• Combine all ingredients in a medium saucepan over low heat, stirring constantly until sugar is completely dissolved. Let the mixture simmer for 3-4 minutes, stirring occasionally. Remove from heat and let cool in saucepan for 30 minutes.
• Pour syrup through a mesh strainer into an airtight container and refrigerate for up to 2 months.

BASIL LIME SYRUP

Steps:

• Bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat and let syrup stand, uncovered, 15 minutes.
• Discard zest and transfer syrup to a blender. Add basil and blend 20 seconds. Pour through a fine sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.

BASIL SIMPLE SYRUP

Steps:

• Stir together sugar, 3/4 cup water, and the basil in a small saucepan. Bring to a simmer over medium heat. When the first bubbles appear, reduce heat to medium-low and gently simmer 5 minutes. Let cool, then strain. Keeps up to 1 week, chilled.

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.

LEMON-BASIL SPRITZER

Steps:

• Prepare Simple Syrup. Remove from heat; stir in lemon peel strips and large fresh basil leaves. Cover and steep 30 minutes. Pour mixture through a fine mesh strainer into a bowl; discard solids. Cool to room temperature, 1 hour. Pour cooled syrup into a 2- to 3-qt. pitcher. Stir in bottle chilled Champagne or dry sparkling wine. Fill 6 stemless wineglasses with ice. Pour cocktail evenly into glasses; garnish with basil leaves and lemon peel twists.

BASIL LEMON SYRUP

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:

• Add sugar, basil, and water to a small pot. Bring to a boil, and then remove from heat.
• Leave the basil leaves in the syrup as it cools for about 15 minutes. Strain out the leaves, and bottle the syrup.
• Store basil simple syrup in a glass jar (or airtight container) in the fridge. Use within a month.