Best 3 Cucumber Basil Syrup Recipes

CUCUMBER-BASIL SYRUP

Steps:

• Remove ends of the cucumbers and discard. Slice cucumbers very finely. Toss in a bowl with the salt and set aside for a few minutes until the salt has drawn out a good amount of liquid.
• Drain cucumbers in a fine-mesh sieve set over a bowl. Squeeze them a little but not too much. Measure out 1 cup and discard the rest.
• Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.
• Strain liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar and bring to a boil, then add lemon juice and reduce heat. Simmer for about 15 minutes, or until the temperature on a candy thermometer reaches 212 degrees F (100 degrees C), stirring once in a while.
• Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.

CUCUMBER-BASIL AGUA FRESCA

Steps:

• Slice a few thin slices of cucumber; reserve for garnish. Peel and coarsely chop remaining cucumber.
• Purée chopped cucumber, lime juice, basil, 1/4 cup sugar, and 2 cups water in a food processor until very smooth. Strain into a pitcher and add 2 cups water, adding more sugar or water if needed, then chill until ready to serve. Add reserved cucumber slices just before serving.

MINT BASIL CUCUMBER SIMPLE SYRUP

Steps:

• Combine water and sugar in sauce pan.
• Bring to simmer and stir until sugar has dissolved.
• Turn heat off and add cucumber, basil and mint.
• Remove from heat, place lid on pan and leave overnight, (longer the mixture sits, the better it tastes).
• Strain and store in fridge.
• Add 2 tbsp of syrup to 8 oz. of good cold water.