basil simple syrup.

6030206510 ac15d89d09 basil simple syrup.

It’s like neon green on your plate and screams ‘fanciful.’ Yet, as with many of my kitchen ploys: basil simple syrup is quick & easy to make. Why bother? Basil syrup is brilliant on macerated strawberries or strawberry shortcake, and with any cobbler: maybe peach or plum? My sons use it for Italian sodas. They drink Mint Italian sodas—so why not Basil?

6016436838 165e10f77b basil simple syrup.

BTW: this syrup is not super thick, so it isn’t ideal for perfectly zig-zagged lines on your dessert plate; however, it IS great for drizzling on top of berry or vanilla ice cream, sorbets and fruit crumbles. Especially in the case of cobblers and shortcakes: just make a pool of basil syrup (see top photo) on the plate and stick the dessert right on top.

6015884869 7463cfdcc8 basil simple syrup.

Basil Simple Syrup
Yield: 1 cup

1       cup fresh basil leaves
1/2       cup fresh spinach leaves
1/2       cup Simple Syrup

Blanch the basil and spinach in boiling water, uncovered, for 10 seconds. Remove from the pan and immediately shock in ice water to stop the cooking and hold the color. Squeeze any excess water from the leaves and coarsely chop. Puree with the Simple Syrup for 3 minutes, or until bright green. Strain through a fine-mesh sieve. Store in the refrigerator until ready to use.

Am thinking: Basil mojito anyone?

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Russell at Chasing Delicious said (10 August 2011 at 2:52 pm):

Basil syrup is a new one to me. I love the idea. I’ve been baking with basil a lot lately and have had some issues getting the flavor into a few applications. This would definitely solve that. Does the spinach add much taste or is that there for color?

janelle (author) said (10 August 2011 at 3:21 pm):

Chiara: YES yes!!!
Teresa: Thanks for letting me bring over my ‘kitchen tests’!!
Russell: I am a big fan of finding ways to inject the flavor you really want. BTW: spinach is all for the color and not the taste;).

Seb@Portable Mini Frdige said (12 August 2011 at 8:29 am):

Thanks for the recipe Janelle. My basil is still really small due to the lousy weather we have had this year. last year i had already harvested twice.

janelle (author) said (12 August 2011 at 11:56 am):

Betsy: thanks! Me too;)
Barb: please try it — and put it in a cocktail too!
Seb: I started mine inside until and kept waiting and waiting to put them outside!