Melissa De Mayo's Basil Syrup 2.000
May 5, 1993

Serve this licorice-like syrup with lemon tarts, strawberry shortcake or other fruit desserts.

Servings: 2 cups
  • 8 perfect basil leaves
  • 1 cup sugar
  • 1 cup water


To make the syrup, have ready a small bowl of ice water. Bring about an inch of water to a boil in a medium pan over medium-high heat; add the 8 basil leaves and submerge them in the boiling water for 10 seconds. Drain the leaves and immediately transfer them to the ice water for 10 seconds. Drain and pat dry.

Combine the sugar and water in a medium saucepan and bring to a boil over medium heat; cook, stirring frequently, until the sugar has dissolved. Remove the pan from the heat to cool.

When the syrup has cooled, transfer it to a blender along with the basil leaves and process for 1 minute. For a clearer syrup, you may strain, if desired.

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Recipe Source

From pastry chef Melissa De Mayo at the Royalton Hotel in New York.

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