Introduction – What Is Basil Simple Syrup?
If you’re looking to elevate your drinks with a subtle herbal note, basil simple syrup is a must-try.
It’s made by infusing fresh basil into a sugar-water base, creating a bright, fragrant syrup that pairs perfectly with lemonade, cocktails, mocktails, iced tea, and even desserts.
Ready in minutes, this syrup is a secret weapon for home bartenders and culinary creatives alike.
🧾 Ingredients You’ll Need
- 1 cup water
- 1 cup granulated sugar
- 1 cup fresh basil leaves (loosely packed, washed)
👨🍳 How to Make Basil Simple Syrup – Step by Step
🔹 Step 1: Combine Water & Sugar
In a small saucepan, combine 1 cup of water and 1 cup of sugar over medium heat. Stir until sugar dissolves completely (about 2–3 minutes).
🔹 Step 2: Add Basil Leaves
Once the mixture is clear, remove from heat and add the basil leaves. Stir and gently press the leaves with a spoon to release flavor.
🔹 Step 3: Steep the Syrup
Let the basil steep in the syrup for 10–15 minutes. The longer it steeps, the stronger the flavor.
🔹 Step 4: Strain & Store
Strain out the basil using a fine mesh sieve or cheesecloth.
Let the syrup cool, then pour into a clean glass bottle or jar.
Store in the refrigerator for up to 2 weeks.
🍹 Ways to Use Basil Simple Syrup
- 🍋 In lemonade or sparkling water
- 🍸 As a cocktail sweetener (try it in mojitos, gin & tonics, or basil margaritas)
- 🍓 Drizzled over fresh berries or yogurt
- 🍧 In sorbets, iced teas, or mocktails
- 🧁 Brushed over cakes for a subtle herbal note
💡 Tips & Variations
- Use Thai basil for a more peppery, bold twist
- Add lemon zest while steeping for a citrusy layer
- Swap sugar with honey for a natural version (note: shelf life will be shorter)
- Freeze in ice cube trays for long-term use
❓ FAQ – Basil Simple Syrup
Q: Can I use dried basil?
Fresh basil is best for flavor and color. Dried basil won’t yield the same vibrant taste.
Q: How do I make it stronger?
Steep longer or add more basil leaves to the mixture.
Q: Why is my syrup turning brown?
Overheating the sugar or steeping too long can cause discoloration. Always steep off-heat.
