#basil syrup

[askwhatsforlunch]

Basil Syrup

This fragrant Basil Syrup will bring a refreshing taste to your Summer cocktails, can be used as a sorbet base or an ice cream topping!

Ingredients (makes about 1 1/3 cup):

2 dozens fresh basil leaves

1 cup water

1/2 cup caster sugar

Tear and genlty rub basil leaves, to release their fragrance, and throw them into a small saucepan. Cover with water, and bring to a simmer over a low flame. Remove from the heat, and leave to steep, about 10 minutes.

Return on the on the stovetop, stir in caster sugar, and bring to a simmer over medium heat. Cook, stirring constantly until sugar is completely dissolved. Boil rapidly, a couple of minutes, until mixture becomes syrup-y. Remove from the heat.

Pour Basil Syrup into a sterelised glass bottle, allowing a few basil leaves to drop into the bottle, and close tightly.

Once opened, keep Basil Syrup up to three months in the refrigerator.

[askwhatsforlunch]

Ginger and Basil

On its sixth day, the current heat wave (over 37°C every arvo!) shows no sign of relenting, so I’m drinking heaps of water (chilled and flavoured with everything from Cucumber, Lime and Mint to Citrus, or even Pink Hibiscus, Rose and Grapefruit!) and very little alcohol! A beer’s alright in the evening, but apart from the coldie, I haven’t drunk anything stronger. But when one’s on holiday and one wants to enjoy something a tad fancier, and refreshing this Ginger and Basil is a delicious teetotaler match. A more unusual marriage than Jack and Ginger; but nonetheless harmonious it is quite a delight indeed, on a hot Summer afternoon!

Ingredients (serves 1):

8 ice cubes

1 tablespoon Basil Syrup

Maple Ginger Ale or Ginger Beer chilled,  to top (if not homemade, preferably Canada Dry)

Place ice cubes in a highball glass. Pour Basil Syrup over the ice. Top with Ginger Ale. Give a gentle stir.

Enjoy Ginger and Basil immediately.

[askwhatsforlunch]

Sorbetto di Limone e Basilico (Lemon and Basil Sorbet)

Another day, another taste of my travels! As this arvo will be particularly hot, I’m opening the ice cream bar and serving this very refreshing Italian Sorbetto di Limone e Basilico, made with basil freshly picked in my garden, which complement the tanginess of lemon beautifully.

Ingredients (serves 4):

3 medium lemons (preferably organic, or thoroughly rinsed)

6 leaves fresh basil

3/4 cup Basil Syrup

2 tablespoons Limoncello

In a medium bowl, grate the zest of a whole lemon. Thoroughly squeeze the juice of the three lemons, and pour into the bowl.

Finely chop fresh basil leaves, and stir into the lemon juice. Infuse and chill in ther refrigerator, at least half an hour.

Then, stir Basil Syrup and Limoncello into the basil lemon juice until well-blended.

Pour lemon and basil mixture into the bowl of an ice cream maker and follow manufacturer’s instructions (it should take about 30 to 45 minutes to churn).

Spoon Sorbetto di Limone e Basilico in an airtight container. Store in the freezer at least an hour before eating.

[blondebehindthebucket]

Fresh Basil Syrup Recipe

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[deanbottino]

Cucumber-Basil Syrup For a variety of cocktails, make this cucumber-basil syrup if your garden produces more cucumbers than you can consume. 2 large cucumbers, 1 large lemon juiced, 12 large basil leaves, 1/2 teaspoon salt, 1 cup white sugar

[blondebehindthebucket]

Goji Basil Tea

As we find ourselves in the midst of the season, it’s the perfect time to indulge in a revitalizing and gratifying upgrade to our beloved iced tea: goji basil tea. You’ll soon be saying, “Iced green tea Arnold Palmer who?” For the goji tea: Ingredients: 2 cup(s) dried goji berries 2 cups boiling water Instructions: Place the dried goji berries in a heatproof bowl or mug. Pour the boiling…

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