I decided to do something a little lighter this week for dessert and I made a simple syrup that you can drizzle over fresh fruit. It’s light and refreshing, especially when it’s so hot outside. I also tried incorporating the syrup into a fruit dip with a little mascarpone cheese and whipped cream. Both are easy and delicious. Enjoy!
(You can also make one out of MINT!! --Jenny)
BASIL SIMPLE SYRUP
1 cup water
1 cup sugar
1 cup fresh basil leaves
Peel of 1 lemon, thinly sliced in strips (avoid getting the white pith)
Juice of ½ a lemon
Put all of the ingredients in a small saucepan and heat, stirring, until sugar has dissolved and the mixture is at a simmer, about 5 minutes. Turn off the heat and let it sit for 15-20 minutes. Strain through a fine mesh strainer into a jar and let cool to room temperature, then refrigerate for up to one week. Drizzle over fresh fruit.
NOTE: I was trying to make lemon basil syrup, but I didn’t add enough lemon…in the end, it was just basil, which is still delicious. Next time, I’ll add more lemon peel, and maybe I’ll grate it first. This syrup would also be great drizzled over pound cake.
¼ cup mascarpone cheese, softened
½ cup heavy cream
2 tablespoons basil simple syrup
With a mixer, whip the mascarpone cheese for about a minute, then add the heavy cream and syrup.
Whip until soft peaks form. Serve with fresh fruit.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg