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 caloriescarbohydrate: 7.3 gcholesterol: : -fat: : -fiber: 0.3 gprotein: 0.2 gsaturatedFat: : -servingSize: -sodium: 36.8 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Cucumber-Basil Syrup
Directions
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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.
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.
Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.
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.
Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.