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–+ servings
a spoon dripping syrup.

Strawberry Basil Syrup

Elien Lewis
This homemade basil syrup is sweet and flavorful. Perfect for summer drinks. Makes around 1 1/4 cups
4.75 from 4 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Cooling time 10 minutes
Total Time 25 minutes
Course Mixers
Servings 10
Calories 84 kcal

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.

Nutrition

Serving: 1servingCalories: 84kcalCarbohydrates: 22gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 34mgFiber: 0.4gSugar: 21gVitamin A: 3IUVitamin C: 13mgCalcium: 4mgIron: 0.1mg
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