Lock up your fixie. Put down your keys. You don’t have to venture out to the newest craft cocktail spot to find flavors like orange-tarrgaon, lavender-mint, strawberry-chile, and pineapple-basil. All you need are our new simple syrup recipes from our June issue, and you can easily turn your iced tea tropical or channel your inner mixologist right at home.
Try this recipe for Pineapple-Basil Syrup, and you’ll see what we mean.
Bring 2 cups sugar, 1 cup pineapple juice, and 1 cup water to a boil in a medium saucepan, stirring just until sugar dissolves. Boil 2 minutes. (Do not stir.) Remove from heat. Add 1 cup firmly packed basil leaves, and steep 10 minutes. Press through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out liquid; discard solids. Cool completely (about 20 minutes). Transfer to a jar; cover, and refrigerate up to 3 months.
Makes 2 1/2 cups. Hands-on 10 min.,
Total 40 min.
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