Cucumbers, salt, sugar, basil, and lemon come together to make this cucumber-basil syrup. It's excellent with seltzer or in a variety of cocktails.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
28 Calories
Recipe Instructions
Step 1
Remove and discard ends from cucumbers. Very finely slice cucumbers; toss in a bowl with salt and set aside until salt has drawn out a good amount of liquid, about 3 minutes.
Step 2
Drain cucumbers in a fine-mesh sieve set over a bowl, squeezing cucumbers a little but not too much. Reserve 1 cup cucumber liquid; discard remaining.
Step 3
Muddle basil in a bowl; add to cucumber liquid. Steep in the refrigerator for 2 hours.
Step 4
Strain cucumber liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar; bring to a boil, then add lemon juice and reduce heat. Simmer until reaches 212 degrees F (100 degrees C) with a candy thermometer, stirring occasionally, about 15 minutes.
Step 5
Cool slightly, then strain through a fine-mesh sieve into a glass bottle, then cool completely. Seal tightly and refrigerate.
