Cucumber-Basil Syrup

Ingredients

• 2 large cucumbers
• 0.5 teaspoons salt
• 12 large basil leaves
• 1 cup white sugar
• 1 large lemon , juiced

Instructions

1. 1

   Remove and discard ends from cucumbers. Very finely slice cucumbers; add to a bowl. Toss with salt; set aside until salt has drawn out a good amount of liquid, about 3 minutes.

2. 2

   Drain cucumbers in a fine-mesh sieve set over a bowl, squeezing cucumbers a little but not too much. Reserve 1 cup cucumber liquid; discard remaining liquid.

3. 3

   Muddle basil in a bowl; add to cucumber liquid. Steep in the refrigerator for 2 hours.

4. 4

   Strain cucumber-basil liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar; bring to a boil, then add lemon juice and reduce heat. Simmer until reaches 212 degrees F (100 degrees C) with a candy thermometer, stirring occasionally, about 15 minutes.

5. 5

   Cool slightly, then strain through a fine-mesh sieve into a glass bottle, then cool completely. Seal tightly and refrigerate.