Blanched Green Basil Syrup

This basil syrup is more rich in texture and flavor due to the ingredients of salt and basil spirit. It’s wonderful for the Basil Smash cocktail or as a lemonade.

Source: The recipe is an original creation by the author.
Bottle On Table Filled With Green Basil Syrup
table of content

ingredients

  • 1 kg White Sugar (Granulated)
  • 1 lt Hot Water
  • 10 ml Salty Saline Solution 20% (Homemade)
  • 20 ml Basil Spirit (Drilling)
  • 400 g Fresh Basil
equipment:
Bar Spoon, Chef’s Knife, Conical Fine-Mesh Strainer, Electric Blender (2-Liter Capacity), Medium Pot - 5 L, Pitcher with Scale (Large), Plastic Cutting Board, Water Kettle
production times:
Preparation Time
15 Minutes
Simmering Time
20 Minutes
Filtering Time
1-2 Hours
Total Time
3 Hours
storage details:
Refrigerator between 3 - 7 Days
Freezer between 1 - 3 Months
batch size:
1600 Milliliter

steps of production

  1. Pour one liter of water into the kettle and let it heat up. Add 1 kg of sugar to the pitcher. After 5 minutes of cooling the water, pour it into the pitcher and make a simple sugar syrup. While cooling down, move over to Step 2.

  2. Put into your pot around 3-4 liters of water. Then, heat it up. Wait until it’s boiling. Put the basil inside for about 15 seconds. After removing it, put it in a bowl of cold water and ice. Let it sit for 1 minute and stir it sometimes. Remove it from the water. Squeeze the water out of the blanched basil with your hands. Cut it into smaller parts.

  3. Put a part of the warm sugar syrup and the blanched basil into the mixer. Use the highest speed for 2 minutes and blend it well.

  4. Pour the basil spirit and the salt water into the pitcher now. Place the mesh funnel on the pitcher and slowly pour the green basil syrup over it. Use a spoon to slowly let the syrup run through the funnel. Once there is almost no liquid, you can put on the gloves and squeeze out the leftovers with your hands.

  5. our now the syrup into the bottles. I used Platik bottles because you can also store them easily in a freezer for several months without any breakage =)

recipe notes

So this recipe is using salt and basil spirit as a flavor enhancer. Furthermore, this syrup can be out in the freezer for several weeks or months. After you defrost it, you can still use it for one week, but after you might need to discard it.

Written by Timo Wessels
Published on the September 16, 2024 and updated last time on the October 4, 2024.