Alright, let’s talk about this basil simple syrup stuff, you know, the sweet stuff you put in drinks and things. I ain’t no fancy chef or nothin’, but I can tell you how to make it real easy-like, just like how I learned it from… well, never mind where I learned it. It’s simple, see? That’s why they call it “simple” syrup, I reckon.
First off, you gotta get yourself some basil. You know, that green leafy stuff? Make sure it’s clean, wash it good. Don’t want no dirt or bugs in your syrup, yuck! Then, get yourself some sugar, the white kind, and some water. That’s all you need, ain’t nothin’ fancy about it. Some folks, they use all sorts of sugar, brown sugar this, raw sugar that. I say, stick to the plain white stuff, works just fine.
Now, some recipes, they tell you to boil the basil, put it in hot water right quick then dunk it in cold water. Like when you’re making green bean, same thing. But, to be honest, I don’t always do that. Sometimes I just chop it up and throw it right in, and it turns out just fine. I guess it depends how much time you got and how fancy you wanna be. But me? I like things quick and easy.
- Get a pot, a small one is fine.
- Put in equal parts water and sugar. Like, one cup of water, one cup of sugar. You get it? Easy peasy.
- Turn on the stove, medium heat is good.
- Stir that sugar and water till the sugar melts. Don’t want it sticking to the bottom, you hear?
- Once the sugar is all melted and the water looks clear, that’s when you add the basil.
- Chop it up first, don’t throw in the whole leaves. Then just let it simmer for a bit, maybe five minutes, maybe ten. You’ll know it’s ready when the syrup turns green and smells real good, like basil.
- Then you got to take it off the stove and let it cool down. You don’t want to burn yourself, do ya?
Now, once it’s cooled down, you gotta strain it. Get yourself a strainer, a fine-mesh one if you got it, and pour the syrup through it. This gets rid of all them basil bits. You just want the sweet, green liquid. See? Simple. Some folks like to use cheesecloth, but I ain’t got time for that. A strainer works just fine, I tell ya. Waste not, want not, that’s what I always say. Why make things harder than they gotta be?
And that’s it! You got yourself some basil simple syrup. You can put it in your iced tea, your lemonade, your cocktails, whatever you like. It makes everything taste a little bit fancy, even though it was so easy to make. I like to put it in my water sometimes, just to make it taste a little bit special. It’s a nice little treat, you know? And it’s so much better than them store-bought syrups, with all them chemicals and whatnot. This is just pure, simple goodness.
Storing it is easy too. Just put it in a jar or a bottle, something with a lid, and stick it in the fridge. It’ll last for a good while, a couple of weeks at least. But to be honest, it never lasts that long in my house. We use it up pretty quick! It’s too good to just let it sit there, you know?
So there you have it, the easiest basil simple syrup recipe you’ll ever find. No fancy words, no fancy equipment, just plain and simple ingredients and simple instructions. Anybody can make this, even a… well, even me. And if I can do it, you can too. So go on, give it a try. You won’t be disappointed, I guarantee it. It’s that good, real good! Now go on and make some, and you’ll see what I’m talking about.
And don’t go fretting about making too much or not liking this or that, just get in the kitchen and do it. Worst thing that can happen, it ain’t any good and you dump it and start again. But trust me, this here is a real simple thing to do, simple as can be.
Now you can use this here syrup for all kinds of things. You can make fancy drinks for your friends and neighbors; you can make a sweet treat for the little ones, or you can just enjoy it yourself. It’s up to you. That’s the beauty of it all, simple things can make life sweet, just like this syrup. And when your garden is growing a lot of basil, then you sure do have a good way to use some of it. Don’t let it go to waste now, hear?