My basil always pulls double duty. Before I make my Basil Pesto I blanch my basil. I do this for a couple of reasons. One it’s an easy way to brighten the leaves especially if they have sat on your counter for a day or so. It also helps if your basil has lightened due to overwatering. I use the infused water to make basil simple syrup for cocktails such as Basil Mojito and Basil Mules
Basil Simple Syrup
- 2 cups basil – blanched enter
- 3 cups water enter
- 3 cups sugar
Directions
- Use the water left from your Basil Pesto Recipe
- Add three cups of sugar
- Bring to a gentle boil
- Reduce and let cool
Keep in sealed container and store in the refrigerator for up to 2 weeks.
Enjoy in an array of cocktails including my personal favorite, Basil Mules
- 2 cups Basil Leaves
- 3 cups Water
- 3 cups Sugar
-
Blanch Basil Leaves in 3 cups of boiling water.
***If you are also making Basil Pesto, use the water left from your Basil Pesto Recipe.
-
Add three cups of sugar
-
Bring to a gentle boil
-
Reduce and let cool
Keep in sealed container and store in the refrigerator for up to 2 weeks. Enjoy in an array of cocktails including my personal favorite, Basil Mules
