This homemade strawberry basil syrup is sweet, fruity, and a little bit herby. It’s one of those combinations that sounds a bit unusual maybe but tastes really good.
About this recipe
This is a simple syrup made with strawberries, sugar, water, lemon juice, and fresh basil. The basil adds a sweet and slightly peppery note that pairs beautifully with the strawberry.
The basil goes in off the heat, not while the syrup is simmering. Cooking basil kills the fresh flavor. Instead you add the torn leaves once the pan is off the heat and let them steep as the syrup cools, which gives you a much more aromatic result.
Fresh or frozen strawberries both work well here. It keeps in the fridge for two weeks and is great in a strawberry mojito, a strawberry gin sour, or the basil gin and tonic. For more mixer ideas, browse my cocktail mixer recipes.
Method
- Roughly chop the strawberries and combine with the sugar, water, and lemon juice in a small saucepan over medium heat.
- Once simmering, reduce the heat and simmer for 8 to 10 minutes, stirring occasionally.
- Remove from the heat. Roughly tear the basil leaves by hand and stir them in. Let the syrup cool completely to room temperature.
- Strain through a fine mesh sieve or cloth into a bowl.
- Pour into a clean glass jar and store in the fridge.
Tips
- Storage. Keep in a sealed jar in the fridge for up to two weeks. You can also freeze it for up to three months. It’s handy to pour into an ice cube tray for individual servings.
- Fresh or frozen both work. Frozen strawberries are great here – often more flavorful than out-of-season fresh.
Strawberry Basil Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 ½ cups strawberries fresh or frozen
- 1 teaspoon lemon juice
- 7-8 large fresh basil leaves
Instructions
- Roughly chop the strawberries and combine with the sugar, water, and lemon juice in a small saucepan over medium heat.
- Once simmering, reduce the heat and simmer for 8 to 10 minutes, stirring occasionally.
- Remove from the heat. Roughly tear the basil leaves by hand and stir them in.
- Let cool completely to room temperature so the basil can infuse.
- Strain through a fine mesh sieve or cloth into a bowl.
- Pour into a clean glass jar. Store in the fridge for up to two weeks.
Notes
- Add the basil off the heat – simmering it kills the fresh flavor. Let it steep as the syrup cools for the best result.
- Fresh or frozen strawberries both work well.
- Can be frozen for up to 3 months. Pour into an ice cube tray for individual servings.
