Cucumber-Basil Syrup

If your garden produces more cukes than you can eat, try this syrup. Great with seltzer water, in a gin tonic, or just with vodka on ice.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
2 hrs 10 mins
Total Time:
2 hrs 40 mins
1 pint


  • 2 large cucumbers

  • ½ teaspoon salt

  • 12 large basil leaves

  • 1 cup white sugar

  • 1 large lemon, juiced


  1. 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.

  2. 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.

  3. Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.

  4. Strain liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar and bring to a boil, then add lemon juice and reduce heat. Simmer for about 15 minutes, or until the temperature on a candy thermometer reaches 212 degrees F (100 degrees C), stirring once in a while.

  5. Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.

Cook's Note:

This is really a recipe for gardeners - it will taste so much better. Use 2 to 3 garden-fresh cucumbers and basil from your garden.

Nutrition Facts (per serving)

28 Calories
7g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 28
% Daily Value *
Sodium 37mg 2%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 0g
Vitamin C 3mg 16%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 32mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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