Basil, we love it in our salads or on a good pizza, but have you ever tried to integrate it into your desserts? Basil syrup is the secret ingredient that will bring a herbaceous and original touch to your Ninja Creami ice cream. It is fresh, slightly sweet, and goes super well with fruit ice like strawberries or lemon. So, ready to try something new?
Ingredients :
- 1 bouquet of fresh basil (about 50 g of leaves)
- 250 ml of water
- 150 g of sugar
- 1 tablespoon of lemon juice (to keep the freshness)
Preparation :
- Prepare the basil
begins by washing the basil leaves. If possible, use fresh basil, this is where all the magic of the recipe resides. The smaller the leaves, the more scented your syrup. - Infuse the leaves
bring the water to a boil in a saucepan, then adds the basil leaves. Let infuse over low heat for about 10 minutes, while the water absorbs all the flavors of the basil. It already smells divinely good, right? - Add the sugar and lemon juice
removes the basil leaves filtering the liquid. Then adds the sugar and lemon juice, then heat again until the sugar is completely dissolved. Simmer for a few more minutes to thicken slightly. - Let 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, even if, at home, it always leaves faster!
Ninja Creami Tip:
Basil syrup is really top with fruit ice like a strawberry or lemon ice cream made with the Ninja Creami. It adds a touch of freshness and originality. But beware, it is also surprising and delicious on a vanilla ice cream or even on a natural yogurt ice cream. The balance between sweet and the herbaceous side of the basil is just perfect to bring a summer touch to your frozen desserts.
And now, an original and refreshing house syrup for your frozen creations! If you test, tell me in the comments how you used it with your Ninja Creami ice cream. I can't wait to know your feedback!
