What do you do when you have basil in abundance, but have already eaten too many caprese salads or pasta with homemade pesto genovese? I, for one, go on Pinterest and have a look at the various recipes, usually pick something that sounds very new and interesting to me. In this case, it was a lemon syrup with a hint of basil. It was perfect because I needed homemade hostess gifts for the upcoming days anyways.
Maybe you remember that I've already posted once a recipe for Turkish mint lemonade? You can check that one out if you're more into mint than basil. The first recipe is tried and tested, this one here I just had a little sip of it since as you can see on the last pictures, I bottled them up as gifts. But I imagine it's just as delicious as the recipe with mint.
(makes approx. 0.75 l.)
A bunch of fresh basil leaves
juice of 10 lemons
600 gr of granulated sugar
Grated rind of half of the (organic) lemons
In a small pot, combine the lemon juice, sugar and grated rind and bring slowly to a boil. Stir until the sugar dissolves and let bubble for 5 minutes. Take the pot away from the stove and add the basil leaves and let them soak for about 3 minutes. Strain the mixture through a fine sieve and store in a glass bottle in the fridge. This way you can keep it for several days and dilute it whit water, add to prosecco or whatever your heart desires.