We got a bunch of Thai basil in the pick box this week. I like Thai basil, but you don’t need a lot of it. So what to do with a rapidly wilting bunch? I am told you can freeze it, but I also saw a mention of basil syrup.
Thai Basil Syrup
- 1 bunch of Thai basil, roughly chopped (stems, leaves, flower heads, and all.)
- 1/2 cup sugar.
- 1/2 cup water.
Mix the water and sugar in a small saucepan and bring to the boil until the sugar is dissolved. Remove from the heat, dump in the basil, stir, and leave covered overnight. Next morning, strain the syrup through a sieve into a bowl. Place in sealed container and store in the fridge.
It tastes like sweet liquorice, with an intense anise flavor, and lovely deep dark brown color. I can imagine using it in cocktails where simple syrup is called for but the anise might add another dimension, or in asian dishes that call for sugar.