Meyer Lemon and Basil Simple Syrup

Meyer Lemon Basil Syrup {Beard and Bonnet} #glutenfree #vegan

Remember last week when I posted the Meyer Lemon Curd that you can make in the microwave? That recipe calls for the juice and zest of 6-8 Meyer Lemons, which left me with a counter that resembled a Meyer Lemon graveyard. Poor little lemon halves, zest removed and juice taken! Normally, I make simmering potpourri out of my used citrus and I feel good about not having wasted any of the produce, but Meyer Lemons are extra special and since I love them SO much I put those seemingly useless lemon halves to work and infused them with basil in a simple syrup that will be sweetening our tea and cocktails for months to come.

Meyer Lemon & Basil Simple Syrup
Makes approximately 1.5 – 2 cups of syrup
2 cups of water
1 cup of sugar
14-16 Meyer Lemon halves, zest and juice removed and reserved for another purpose
1 cup of basil, packed

In a medium saucepan bring the sugar and water to a boil and cook until sugar is dissolved about 1-2 minutes. Place lemon halves and basil leaves into the hot syrup and use the back of a wooden spoon or a potato masher to gently mash and muddle the lemons and basil to help them infuse into the syrup. Allow the mixture to steep for 15-20 minutes then strain out the solids. Cool to room temperature and store in an airtight container in the refrigerator for up to 6 months.


  1. GFPalmSprings February 25, 2013 at 11:10 am

    I can think of several cocktails that would get a fun boost from this!

    1. Meg February 25, 2013 at 8:40 pm

      I have had so much fun experimenting that it has been hard to pick only one drink to post!

  2. Gina @ So Lets Hang Out February 25, 2013 at 12:44 pm

    This would dress up some gin into something mighty fine. Mighty fine indeed. 🙂

    1. Meg February 25, 2013 at 8:41 pm

      I think you should have one:)

  3. Kiersten @ Oh My Veggies February 26, 2013 at 10:05 am

    I love making simple syrups! We make our own Italian sodas with them and I bet this one would be amazing for that. 🙂

    1. Meg February 26, 2013 at 6:09 pm

      Yum! I love the idea of an italian soda with this!

  4. Beth February 26, 2013 at 12:16 pm

    When I have extra citrus juice, I use ice trays and measure 1 and 2 teaspoon amounts into them and freeze them for use in future recipes. Just pop out the frozen juice cube and plop into your recipe. I can’t wait to try this recipe!

    1. Meg February 26, 2013 at 6:09 pm

      That is a great tip! I make ice cubes with extra coffee too… I hope that you enjoy the simple syrup!


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