If your garden produces more cukes than you can eat, try this syrup. Great with seltzer water, in a gin tonic, or just with vodka on ice.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
28 Calories
Recipe Instructions
Step 1
Remove ends of the cucumbers and discard. Slice cucumbers very finely. Toss in a bowl with the salt and set aside for a few minutes until the salt has drawn out a good amount of liquid.
Step 2
Drain cucumbers in a fine-mesh sieve set over a bowl. Squeeze them a little but not too much. Measure out 1 cup and discard the rest.
Step 3
Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.
Step 4
Strain liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar and bring to a boil, then add lemon juice and reduce heat. Simmer for about 15 minutes, or until the temperature on a candy thermometer reaches 212 degrees F (100 degrees C), stirring once in a while.
Step 5
Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.
