Cucumber-Basil Syrup
Cucumber-Basil Syrup blends crisp cucumber with aromatic basil and a lift of lemon for a bright, herb-forward mixer. Light salting coaxes out pure cucumber flavor, while a brief simmer with sugar sets a clean, glossy body ideal for seltzers and cocktails. Serve it chilled for refreshing summer drinks or to add a garden-fresh note to mocktails.
- Prep10 mins
- Cook20 mins
- Serves32
- DifficultyEasy
- 1
Cut off and discard the cucumber ends. Slice the cucumbers very finely and add them to a bowl. Toss with the salt and let sit until the salt draws out a good amount of liquid, about 3 minutes.
- 2
Drain the cucumbers in a fine-mesh sieve set over a bowl, squeezing them a little but not too hard. Reserve 1 cup of the cucumber liquid and discard the rest.
- 3
Muddle the basil in a bowl and add it to the cucumber liquid. Steep in the refrigerator for 2 hours.
- 4
Strain the cucumber-basil liquid into a saucepan, squeezing the basil well to extract any liquid. Stir in the sugar, bring to a boil, then add the lemon juice and reduce the heat. Simmer, stirring occasionally, until it reaches 212 degrees F (100 degrees C) on a candy thermometer, about 15 minutes.
- 5
Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and cool completely. Seal tightly and refrigerate.
- Calories 28.93 kcal Low Source
- Protein 0.07 g Low Source
- Carbs 7.39 g Moderate
- Total Fat 0.01 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 26.25 mg Low Source
- Fiber 0.27 g Low Source
- Sugar 6.4 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 2.72 mg Low Source
- Iron 0.04 mg Low Source
- Potassium 12.41 mg Low Source
- Vitamin A 42.0 mcg_rae Low Source
- Vitamin C 6.04 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊