Easy Thai Basil Simple Syrup
An easy thai basil simple syrup recipe, perfect for making mocktails and cocktails, or topping ice cream. The sweet syrup tastes herbaceous with a anise undertone.
Servings: 4
Ingredients
- 1 Cup loose-packed fresh thai basil leaves torn
- 1 Cup allulose monk fruit blend or sugar
- 1 Cup water
Instructions
- Heat the water and allulose in a metal-bottom pan until just simmering and the sweetener has fully dissolved.
- Then tear or lightly chop the cleaned thai basil leaves, and add them then stir everything together until the sweetener has fully dissolved.
- Heat the mixture on low for five minutes (set a timer), never letting it get above a simmer, stirring occasionally. When your timer goes off, remove the mixture from the heat and let it sit on a cool burner for 30 more minutes (to infuse further).
- Then strain the mixture and preserve your thai basil simple syrup in a closed container in the fridge for up to 10 days, or the freezer for 6 months.
Notes
Swapping Sweeteners: You can use this method and this ratio with a number of other granulated sweeteners to make homemade thai basil simple syrup, but it won't work with powdered sugar or stevia due to the consistency. Some other sweeteners you could try it with are liquid stevia, brown sugar, coconut sugar, date sugar, panela, and jaggery.
Corn Allergies: If you have any issues with corn, make sure to buy allulose from a company which specifically doesn't source their allulose from corn, as much allulose is manufactured from corn. However it's also found in small amounts in figs, raisins, wheat, maple syrup and molasses.
At roughly five times the price of white sugar, allulose can be a hard sell. But for those who choose to splurge for it, allulose has none of the inflammatory effects, doesn't cause tooth decay, has no calories, and has no effect on insulin.
An easy thai basil simple syrup recipe, perfect for making mocktails and cocktails, or even topping ice cream. Try this thai basil syrup to sweeten your next smoothie!