Basil Lemon Syrup Recipes

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BASIL SIMPLE SYRUP



Basil Simple Syrup image

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

1 cup water
1 cup white sugar
1 cup fresh basil leaves

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

LEMON CAKES WITH BASIL LEMON SYRUP



Lemon Cakes with Basil Lemon Syrup image

Categories     Cake     Citrus     Herb     Dessert     Bake     Passover     Lemon     Basil     Spring     Kosher     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 19

For cakes
1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted
3/4 cup matzo cake flour plus additional for dusting
2/3 cup plus 1/4 cup sugar
1/4 teaspoon salt
3 large eggs, separated, at room temperature for 30 minutes
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
For syrup
1 1/4 cups sugar
1 1/2 cups water
1 (4- by 1-inch) strip fresh lemon zest
1/2 cup fresh lemon juice
8 large fresh basil sprigs
For whipped cream
1 cup chilled heavy cream
Garnish: small fresh basil leaves
Special Equipment
a muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Make cakes:
  • Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
  • Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.
  • Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
  • Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.
  • Make syrup:
  • Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.
  • Assemble dessert:
  • Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
  • Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.

MANGO CHEESECAKE WITH BASIL LEMON SYRUP



Mango Cheesecake with Basil Lemon Syrup image

Provided by Giada De Laurentiis

Categories     dessert

Time 10h20m

Yield 8 servings

Number Of Ingredients 11

8 ounces biscotti
3/4 cup butter, melted
2 (8-ounce) packages cream cheese, room temperature
1 cup whole milk ricotta cheese, room temperature
2 cups mango puree
4 large eggs
3/4 cup sugar
1 cup sugar
1/4 cup water
1/4 cup lemon juice
1 packed cup fresh basil leaves

Steps:

  • Special equipment: 9-inch springform pan
  • For the Mango Cheesecake: Preheat the oven to 350 degrees F.
  • Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
  • Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
  • Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
  • For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve.
  • Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.

BASIL LEMON SYRUP



Basil Lemon Syrup image

This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.

Categories     Non-Alcoholic     Cocktail Party     Lemon     Basil     Summer     Boil     Gourmet

Yield Makes about 5 cups

Number Of Ingredients 4

4 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch)
4 cups water
2 cups sugar
9 (4- by 1-inch) strips lemon zest

Steps:

  • Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.

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