Cucumber-Basil Syrup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Remove and discard ends from cucumbers. Very finely slice cucumbers; add to a bowl. Toss with salt; set aside until salt has drawn out a good amount of liquid, about 3 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Drain cucumbers in a fine-mesh sieve set over a bowl, squeezing cucumbers a little but not too much. Reserve 1 cup cucumber liquid; discard remaining liquid.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Muddle basil in a bowl; add to cucumber liquid. Steep in the refrigerator for 2 hours.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Strain cucumber-basil liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar; bring to a boil, then add lemon juice and reduce heat. Simmer until reaches 212 degrees F (100 degrees C) with a candy thermometer, stirring occasionally, about 15 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cool slightly, then strain through a fine-mesh sieve into a glass bottle, then cool completely. Seal tightly and refrigerate.'}

📊 Nutrition Facts

Per serving (32 servings total)