We love basil in salads or on a good pizza, but have you ever tried using it in desserts? Basil syrup is the secret ingredient that will add a unique, herbaceous touch to your Ninja Creami ice creams. It's fresh, slightly sweet, and pairs perfectly with fruit flavors like strawberry or lemon. So, ready to try something new?
Ingredients :
- 1 bunch of fresh basil (approximately 50g of leaves)
- 250 ml of water
- 150 g of sugar
- 1 tablespoon of lemon juice (to keep it fresh)
Preparation :
- Prepare the basil.
Start by washing the basil leaves. If possible, use fresh basil; that's where all the magic of the recipe lies. The fresher the leaves, the more fragrant your syrup will be. - Infuse the leaves.
Bring the water to a boil in a saucepan, then add the basil leaves. Let it infuse over low heat for about 10 minutes, allowing the water to absorb all the basil's flavors. It already smells divine, doesn't it? - Add the sugar and lemon juice.
Remove the basil leaves, straining the liquid. Then, add the sugar and lemon juice, and heat again until the sugar is completely dissolved. Simmer for a few more minutes to thicken slightly. - Let it cool.
Once your syrup is ready, let it cool before pouring it into a bottle or jar. You can keep it in the fridge for about two weeks, although at my house, it always disappears faster!
Ninja Creami Tip:
Basil syrup is fantastic with fruit ice creams like strawberry or lemon made with Ninja Creami. It adds a touch of freshness and originality. But be warned, it's also surprisingly delicious on vanilla ice cream or even plain yogurt. The balance between the sweetness and the herbaceous notes of the basil is just perfect for adding a summery touch to your frozen desserts.
And there you have it, an original and refreshing homemade syrup for your frozen creations! If you try it, let me know in the comments how you used it with your Ninja Creami ice creams. I can't wait to hear your feedback!
