Sweet Basil's Song

Now that Fall is here my mind has turned to harvesting the bounty from my garden. I grow basil every year but this is the first year that it has grown really well. It was so bountiful that I had enough to share with neighbors and also to experiment with some new recipes. Usually, I don't post recipes, but I found the following dessert recipes to be a refreshing change from the standard basil pesto or basil tomato sauce. Enjoy them, using this basic syrup recipe. The syrup can be used to add flavor to tea, fruit salad, mojitos and adds incredible taste to ice cream.

BASIL SYRUP
Ingredients:
2 cups granulated sugar
1 cup water
1 cup (well packed) basil, chopped
Instructions:
In a saucepan combine the sugar and water. Bring to a gentle boil over medium heat, stirring to help the sugar dissolve. Once the sugar has dissolved, remove from heat and add the chopped basil leaves. Cover and let sit for at least an hour. Strain the syrup thru a mesh sieve, discard the leaves and place syrup in an air tight container. Will keep in the refrigerator for a couple of weeks.


BASIL LEMON GREEN TEA
Ingredients:
4 cups boiling water
3 green tea bags
1/2 cup granulated sugar
1/2 cup basil syrup
the zest of 1 lemon
Instructions:
Place tea bags in boiling water and let steep for 5 minutes. Take tea bags out, add sugar and stir until well blended. Add basil syrup, lemon zest and serve over ice cubes when cooled.


FRESH FRUIT SALAD
Ingredients:
2 cups fresh peaches, peeled and sliced
1 cup fresh blueberries
1 cup kiwi, sliced
1 cup basil syrup
basil leaves for garnish
Instructions:
Place peeled and sliced peaches, blueberries and 1/2 cup kiwi in a large bowl. Pulse 1 cup basil syrup and 1/2 cup sliced kiwi in a blender until kiwi is blended. Pour mixture over fruit in bowl and toss gently to coat. Serve with basil leaves as garnish.

BASIL MINT MOJITO
Ingredients:
8 fresh basil leaves
8 fresh peppermint
8 tsp. natural raw cane sugar
1 tbsp lime juice
4 tbsp basil syrup
1 cup light rum
1 cup sparkling carbonated water
4 peppermint sticks
4 to 6 cups small ice cubes
Instructions:
Crush basil leaves, peppermint leaves, into sugar & lime juice using a mortar & pestle. Pour rum, basil syrup, 2 cups ice cubes and contents from mortar into a shaker. Shake vigorously for 3 seconds then pour equal amounts into 4 tall (12 oz) glasses half filled with ice. Fill each glass with 2 oz sparkling water. Place a peppermint stick in each glass.


For basil Ice Cream, you can simply pour basil syrup over vanilla ice cream but if you're in an adventurous mood, the following recipe is a great taste experience.

BASIL ICE CREAM
Ingredients:
1 cup heavy whipping cream
2 cups half & half
1 tbsp honey
1 cup sugar
1 cup fresh basil
2 tsp. lemon juice

Blend basil leaves and sugar in blender until sugar turns green and basil leaves are chopped into tiny pieces. Add remaining ingredients and blend well until mixture is light green in color. Pour mixture into an ice cream maker and follow manufacturer's instructions. Take mixture out of machine and freeze for about 30 minutes. Enjoy an incredible taste experience.