This fragrant basil syrup was originally developed for crafting sophisticated “adult” sodas, but its uses go far beyond beverages. Drizzle it over a strawberry-and-mozzarella salad, mix it into cocktails, or whisk it into a light vinaigrette for a touch of herbal sweetness. The subtle infusion of basil — with optional fennel and anise to deepen its flavor — makes this syrup a versatile kitchen staple. The key is to avoid over-steeping the herbs; start tasting around the seven-minute mark to preserve the basil’s bright, fresh character without veering into bitterness.
INGREDIENTS:
1 1/2 cups water
1 1/2 cups sugar
1/2 cup basil leaves, loosely packed
Small pinch anise seed (less than 1/8 teaspoon), optional
10 fennel seeds
METHOD:
Place the sugar in a small, heavy-bottomed saucepan. Carefully pour the water over the sugar to avoid splashing. Bring to a boil over high heat without stirring and continue boiling until the syrup turns clear and has reduced by about 25%. (Avoid stirring to prevent sugar crystallization.)
Reduce the heat to low and let the syrup cool slightly. Add the basil leaves and optional spices, pressing the leaves down gently to fully submerge them.
Let the mixture simmer gently for 7 minutes, then begin tasting for flavor. Continue checking every minute until the syrup has a strong basil aroma and flavor, but before it becomes bitter.
Once infused, remove from heat and strain through a fine-mesh sieve to remove the herbs and seeds. Let cool completely.
Transfer to a clean glass jar or bottle, cover, and refrigerate. Use within 1–2 weeks.
SERVING SUGGESTIONS:
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Stir into sparkling water, lemonade, or iced tea for an herbal twist.
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Drizzle over fresh strawberries, stone fruit, or panna cotta.
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Use in cocktails with gin, vodka, or prosecco.
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Add a splash to balsamic vinaigrettes or fruit salads.
YIELD: 1 cup
