Have you ever tried your hand at homemade syrup? We’ve got some very simple, low-sugar strawberry basil syrup in the works right now and it smells so amazing as it simmers on the stove top!
Our herb garden is bursting at the seams, especially with organic basil, so we had to get creative with it — and quick! So far we’ve made pesto, a tincture, and we’ve even been rubbing the leaves on bug bites and stings to reduce itching and inflammation. Today we’re making the syrup with one thing in mind: adding it to a fresh batch of home brewed kombucha for the perfect low-sugar zing!
There are SO many other wonderful ways to use strawberry basil syrup too, and you’ll find our favorites listed below.
P.S. Check out the Candy-striped Leafhopper we found on our basil this morning! Would you believe it’s only about 1/8 inch long?!
Low-sugar Strawberry Basil Syrup Recipe
2 cups organic strawberries
1 cup fresh basil leaves
1 tbsp fresh lemon juice
1/2 cup raw honey
1/4 tsp organic stevia
3/4 cup water
1 tbsp arrowroot powder (or non-GMO corn starch)
1/4 cup water (for starch)
- Hull and puree strawberries in a food processor, then strain using a fine mesh sieve.
- Combine the pureed strawberries, basil leaves, honey and ¾ cup of water in a medium saucepan.
- Bring to a boil over medium heat, stirring occasionally for about 10 minutes.
- Remove the basil leaves.
- Dissolve the starch in ¼ cup water and add to the syrup while stirring. Allow to boil an additional 5 minutes.
- Store in an airtight container. Syrup will last up two weeks in the refrigerator.
5 Delicious Low Sugar Ways to Use Strawberry Basil Syrup
- Kombucha (or Soda): Pour 2 tbsp syrup into an 8 oz glass, top with homemade kombucha or carbonated water, and stir. Add more syrup to taste.
- Popsicles: Mix 1/2 cup syrup, 1 1/2 cups water, 1/4 cup fresh lemon juice and 1/4 tsp stevia extract, and pour into your favorite popsicle molds to freeze.
- Smoothie Bowl: Blend 1/4 cup syrup, 1/2 cup yogurt, 1/2 frozen banana, 1 handful spinach, 1-2 tbsp milk, and top with fresh sliced strawberries and hemp seeds or granola.
- Spring Salad Dressing: Add 1/2 cup syrup, 1 tbsp balsamic vinegar, 1 tbsp lemon juice, 1 tsp olive oil, and sea salt + black pepper to taste into processor and blend for 30 seconds. This dressing is amazing with spinach, fresh strawberries, toasted pecans and gorgonzola cheese.
- Pancake Syrup: Warm the syrup as is and top your pancakes with it and fresh whipped cream (it’s delicious with our grain-free cashew pancake recipe!).
What’s your favorite way to use homemade fruit syrup?