This weekend I made shortcakes as part of my baking with the Tuesdays with Dorie group. Her Tender Shortbread recipe called for plain, granulated white sugar to sweeten the berries. I got the idea to make a sugar syrup and steep some of the cinnamon basil in it as it cooled. Although it’s simple, it adds a subtle but interesting flavor note to the berries that highlights the ginger and cinnamon spiced shortcakes.
If you don’t have cinnamon basil, you could use fresh sweet basil instead although I would use only a half cup of leaves.
To read more about the fabulous but dangerous shortcakes in this dessert, click here.
- ½ cup sugar
- ¼ cup water
- 1 cup fresh cinnamon basil leaves
- 1 cinnamon stick
- Heat sugar and water in 2 cup or larger Pyrex bowl in microwave to boiling. Stop and stir until sugar has dissolved.
- Add leaves and cinnamon stick, pushing under the surface of the syrup to steep.
- After 30 minutes, remove leaves. Pour cooled syrup over fruit.