Basil and Strawberry Syrup

How to make Basil and Strawberry Syrup

Prep Time: 10 minutes        |        Cook Time: 8 minutes        |        Makes: 250ml

Ingredients

• 1 cup loosely packed basil leaves, washed
• 150g White Mill caster sugar
• 250g strawberries

Method

1. Place the basil leaves in a mortar and pestle with 1 tablespoon of the sugar and grind just enough to bruise the basil. This will help it release some of its lovely oils. There’s no need to pulverise it.
2. Wash and hull the strawberries then roughly chop. Place in a small saucepan with the bruised basil and remaining sugar and set over a medium heat.
3. Cook for 8 minutes or until the strawberries soften completely. Mash with a potato masher then strain through a fine-meshed sieve into a lidded jar, using a spoon to extract as much liquid as possible.
4. Set aside to cool, place a lid on and refrigerate until needed.

Tip:  This will last for a few weeks if refrigerated and well-sealed.