Strawberry Basil Simple Syrup
This strawberry basil simple syrup is a sweet, herbal infusion that tastes like summer in a bottle. Even better? It’s the perfect way to rescue strawberries that are a little too soft to eat fresh. (Reducing food waste like this is one of the small kitchen wins I mention in The Homestead Guide — simple, practical, and just a little bit magical.) Use it in sparkling water, lemonade, iced tea, cocktails, or even over yogurt. It’s especially good with a handful of almond vanilla granola for a summery breakfast parfait.
Ingredients
- 1 cup strawberries soft or slightly past their prime is fine, hulled and sliced
- 1 cup water
- 1 cup sugar
- ¼ cup fresh basil leaves loosely packed
Instructions
- Combine strawberries, sugar, and water in a small saucepan.
- Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the strawberries start to break down (about 5–7 minutes).
- Add the basil and simmer for another 2–3 minutes.
- Remove from heat and let the mixture steep for 15 minutes.
- Strain through a fine mesh sieve into a clean jar or bottle. Press gently to release more liquid, but don’t force solids through.
- Let cool, then refrigerate for up to 2 weeks. You can also freeze the syrup in ice cube trays — one of my favorite 15-minute homestead tasks for preserving small batches like this.
Notes
The basil flavor gets stronger the longer it steeps. For a more intense herbal note, let it sit up to 30 minutes before straining or add more basil leaves.