Stir two to three tablespoons of this tasty syrup into your favorite iced tea or lemonade.

Recipe by Southern Living May 2007

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Credit: Ralph Anderson; Styling: Rose Nguyen

Recipe Summary test

prep:
5 mins
cook:
5 mins
stand:
30 mins
chill:
4 hrs
total:
4 hrs 40 mins
Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding basil. Cover and chill 4 hours. Garnish, if desired. Syrup may be stored in refrigerator up to 1 month.

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  • *3/4 cup sugar/no-calorie sweetener may be substituted. For testing purposes only, we used Splenda Sugar Blend for Baking.

  • Lemon Balm Simple Syrup: Substitute 1 cup loosely packed fresh lemon balm leaves for fresh basil. Prepare recipe as directed. Garnish with fresh lemon balm leaves, if desired.

  • Mint Simple Syrup: Substitute 1 cup loosely packed fresh mint leaves for fresh basil. Prepare recipe as directed. Garnish with fresh mint leaves, if desired.

  • Rosemary Simple Syrup: Substitute 4 fresh rosemary sprigs for fresh basil. Prepare recipe as directed. Garnish with fresh rosemary sprigs, if desired.

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