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Cucumber-Basil Syrup

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"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."
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2 h 40 m servings 28
Original recipe yields 32 servings (1 pint)


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  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; 0 7.3 0.2 0 37 Full nutrition

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