Ingredients
- 2.5 ounces Thai basil flowers or leaves
- 1 1/2 cups sugar
- 3/4 cups water
- 6 - 8 tablespoons lime juice freshly squeezed, divided
- 2 liters carbonated water/ soda water
Servings:
Instructions
- Roughly chop the basil flowers (or leaves) and stir with the sugar and water in a medium saucepan. Place over medium heat, bring to a boil and then reduce heat to low, simmering for 5 minutes.
- Let the syrup stand, with the Thai basil left in, until completely cooled.
- Strain the steeped syrup through a fine mesh sieve into a container with a spout for easy pouring later. This can be made up to 5 days in advance.
- To serve, pour about 3 tablespoons of the syrup into a glass, stir in 1 tablespoon of lime juice and fill the glass with ice, topping off with about 8 ounces of carbonated water.
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Chez, I’d love to see the recipe! And I’m going to check and see if my lbrairy has that Thai cookbook. Checking cookbooks out from the lbrairy has become my favorite way to preview them before I buy any more, since I’m running out of room and have bought several with little in them that I liked.As for the Thai basil plant, I got it at the Farmer’s Market we have here in Nashville. Places like that are a great way to lay your hands on plants, especially, herbs that you can’t find at the regular home centers. I’m not a big grower of plants from seed unless I can throw the seeds on the ground in the fall or winter and forget about them.