Cucumber-Basil Syrup

Cucumber-Basil Syrup

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.

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