Best Simple Syrup For Basil Lillet Slush Recipes
BASIL SIMPLE SYRUP
Steps:
- Combine the sugar, water, and basil leaves in a small saucepan and heat over medium heat.
- Bring mixture to a simmer, stirring occasionally, until the sugar dissolves into the water. Remove from heat and let the syrup cool.
- Pour the basil syrup through a sieve or strainer to remove the basil leaves. Store in the fridge for up to a week.
Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g, ServingSize 1 serving
SIMPLE SYRUP FOR BASIL LILLET SLUSH
Use this simple syrup to make our Basil Lillet Slush.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Yield Makes about 1/2 cup
Number Of Ingredients 2
Steps:
- Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.
SIMPLE SYRUP
Simple syrup is a commonly used ingredient in many cocktails and other drink recipes. It's also easy to make!
Provided by Shaggy
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 16
Number Of Ingredients 2
Steps:
- In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 12.5 g, Sodium 0.4 mg, Sugar 12.5 g
BASIL SIMPLE SYRUP
Fresh basil leaves are steeped in sugar and water to create a sweet herbal syrup to flavor summer's most refreshing cocktails, mocktails, lemonades, and frozen treats. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.
Nutrition Facts : Calories 98 calories, Carbohydrate 25.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 1.1 mg, Sugar 25 g
VANILLA SIMPLE SYRUP
This recipe for vanilla simple syrup should be used when making Vanilla Egg Cream.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract.
SIMPLE SYRUP FOR MIXED DRINKS
This recipe for simple syrup can be used to make a Frizzante Mojito, POMtini, Bloody Scary Cocktail, Tooth Decay Cocktail, Marthatini, Red Basil Mojito, or other drinks.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 1
Steps:
- Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely.
ROSEMARY SIMPLE SYRUP
Use this simple syrup to create our Rosemary Vodka Tonics.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h5m
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Remove from heat. Add rosemary. Let steep for 2 hours. Remove rosemary sprig.
SIMPLE SYRUP FOR WHISKEY SOURS
Use this recipe to make our Hot and Nutty Whiskey Sours.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.
BASIL LILLET SLUSH
Lillet Blanc's signature orange-honey flavor brings out the freshness of basil in this icy cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 1
Number Of Ingredients 9
Steps:
- Mix together sugar and 1 teaspoon salt on a small plate or saucer. Wet the outside rim of a chilled wineglass with water. Holding glass by the stem, rotate rim in sugar-salt mixture to coat.
- Puree basil leaves, Lillet Blanc, vodka, simple syrup, lemon juice, and ice in a blender until smooth. Pour into prepared glass, and garnish with basil sprig.
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