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Basil Simple Syrup Recipe
Ash Tyrrell

Basil Simple Syrup Recipe

I started making basil simple syrup on a whim one summer when my basil plant was growing faster than I could use it, and it turned into one of those recipes I now keep in my fridge on repeat. It only takes three ingredients and a saucepan, yet it turns any lemonade, iced tea, or cocktail into something that tastes like it came from a craft cocktail bar
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Total Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated white sugar – the base sweetener that dissolves into the water to form the syrup
  • 1 cup water – helps the sugar dissolve evenly and gives the syrup its pourable consistency
  • 1 cup fresh basil leaves packed – use fresh, not dried, since dried basil won't release the same bright flavor

Method
 

  1. I start by combining the sugar and water in a small saucepan and setting it over medium heat. I whisk it constantly so the sugar doesn't clump or scorch on the bottom of the pan. Once the mixture comes to a gentle simmer and the sugar has fully dissolved, I turn off the heat right away.
  2. Next, I drop the fresh basil leaves straight into the warm syrup. I use a fork to gently press them down until they're fully submerged, since any leaves poking out of the liquid won't infuse properly. This is the step that gives the syrup its signature herbal flavor.
  3. I let the basil sit in the syrup for about 30 minutes off the heat. This resting time is what pulls all that fresh basil flavor into the liquid, so I try not to rush it even when I'm eager to use the syrup right away.
  4. Once the steeping time is up, I pour the syrup through a fine-mesh sieve into a clean container, pressing the basil leaves against the strainer with the back of a spoon to squeeze out every last bit of flavor before discarding the leaves.
  5. Finally, I let the syrup cool completely at room temperature before transferring it to an airtight container. Once it's cool, it's ready to use in any drink I like, or it goes straight into the fridge for later.

Notes

  • I always pick basil leaves that look bright green and perky, since wilted leaves give a duller flavor.
  • I turn the heat off the second the sugar dissolves, because overcooking the syrup can make it too thick once it cools.
  • I bruise the basil leaves lightly with my hands before adding them, which helps release more of their essential oils.
  • I taste the syrup after straining, and if I want a stronger basil flavor, I steep a fresh batch of leaves in the same syrup for another 10 minutes.
  • I store the syrup in a glass jar rather than plastic, since I find it keeps the flavor cleaner over time.