Cucumber-Basil Syrup
For a variety of cocktails, make this cucumber-basil syrup if your garden produces more cucumbers than you can consume.
Remove ends of the cucumbers and discard.
Slice cucumbers very finely.
Toss in a bowl with the salt and set aside for a few minutes until the salt has drawn out a good amount of liquid.
Drain cucumbers in a fine-mesh sieve set over a bowl.
Squeeze them a little but not too much.
Measure out 1 cup and discard the rest.
Muddle the basil and add it to the cucumber liquid.
Let it steep in the fridge for 2 hours.