Cucumber-Basil Syrup

Instructions

• Remove ends of the cucumbers and discard. Slice cucumbers very finely. Toss in a bowl with the salt and set aside for a few minutes until the salt has drawn out a good amount of liquid.
• Drain cucumbers in a fine-mesh sieve set over a bowl. Squeeze them a little but not too much. Measure out 1 cup and discard the rest.
• Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.
• Strain liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar and bring to a boil, then add lemon juice and reduce heat. Simmer for about 15 minutes, or until the temperature on a candy thermometer reaches 212 degrees F (100 degrees C), stirring once in a while.
• Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.