Cucumber-Basil Syrup recipe

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Ingredients

2 large cucumbers
½ teaspoon salt
12 large basil leaves
1 cup white sugar
1 large lemon, juiced

Nutrition Info

27.6 calories
carbohydrate: 7.3 g
cholesterol: : -
fat: : -
fiber: 0.3 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 36.8 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.

  4. 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.

  5. Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.

Recipe Yield

1 pint

Recipe Note

If your garden produces more cukes than you can eat, try this syrup. Great with seltzer water, in a gin tonic, or just with vodka on ice.

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