Cinnamon Basil Syrup

cinnamon basil syrup long Listen closely and you might hear the cinnamon basil growing in my garden–it’s growing so fast. Up to now, its purpose for existing was undiscovered. But I think I may have found it.

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.

shortcake with basil cinnamon syrup

To read more about the fabulous but dangerous shortcakes in this dessert, click here.


Cinnamon Basil Syrup
A simple sugar syrup with cinnamon basil leaves steeped in it.
  • ½ cup sugar
  • ¼ cup water
  • 1 cup fresh cinnamon basil leaves
  • 1 cinnamon stick
  1. Heat sugar and water in 2 cup or larger Pyrex bowl in microwave to boiling. Stop and stir until sugar has dissolved.
  2. Add leaves and cinnamon stick, pushing under the surface of the syrup to steep.
  3. After 30 minutes, remove leaves. Pour cooled syrup over fruit.

 Related Posts:

Ham Salad Sandwich Spread with a Basil Twist


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{ 15 comments… read them below or add one }

Angelique September 27, 2013 at 3:22 pm

So I made this last year and it was fabulous!!! =) I just made my first batch of the year while eating a pear. I drizzled a few drops of the simple syrup on my pear and and it was over the top. Now, I am inspired to use this recipe for a pear sorbet or poached pears. =) By the way, this recipe is one of my (home) bar favorites. 1 part vodka, 1 part apple juice, 1 part cranberry juice and a good splash of this simple syrup shaken and served in a martini glass. Oh my!!!


Paula September 29, 2013 at 4:49 pm

When pear season coming on, I can’t wait to try this.


Angelique November 11, 2012 at 6:50 pm

Awesome recipe. I am pulling out my cinnamon basil plant tomorrow. I am definitely going to try your recipe. Just curious, do you know the shelf life of this type of simple syrup?


Susan June 12, 2010 at 10:34 pm

That sounds delicious and the photo of the shortcakes with those berries looks wonderful. I am going to have to get some berries from the local berry farm.

Thanks for stopping by and and leaving your kind words. It’s nice to know I am not alone. 🙂


Katrina June 9, 2010 at 1:27 pm

I’ve never heard of cinnamon basil, what a great combo. Gorgeous, yummy looking shortcake!


astheroshe June 9, 2010 at 9:31 am

Nice combination….I have never heard of cinnamon basil. What is the more dominant flavor? IS it hot/spicy?

I would love to try this brushed on a cake ..thanks for the tips!


Romaine June 9, 2010 at 1:33 pm

It is part of the basil/mint family but not as strong as sweet basil. And of course, it has a cinnamon smell/flavor although not terribly intense.


Piggy June 9, 2010 at 8:41 am

Cinnamon basil syrup sounds so interesting, and I’m sure it tastes great with your shortcakes!


Suzanne June 9, 2010 at 8:14 am

That looks great, lovely photos too. Another idea I have done with herbs is to infuse them into the jelly I make, same idea as above. It really gives a depth of flavor that is delicious.


Romaine June 9, 2010 at 1:33 pm

That sounds so good. May be an excuse to make some jelly or jam.


mike June 9, 2010 at 12:15 am

Cinnamon basil… I grew that one year, but just have sweet (regular, boring) basil this year. Still… I have numerous cinnamon sticks – so I should be set! What a great recipe for summer!


tia June 8, 2010 at 1:47 pm

Wow, really great flavor ideas!


Mary June 8, 2010 at 11:26 am

Everything looks wonderful but your syrup put it over the top. This is my first visit to your blog but your wonderful recipes will keep me coming back. I hope you are having a wonderful day. Blessings…Mary


Chaya June 8, 2010 at 9:57 am

You are so clever with the syrup. I would love to try using this. Basil is more versaitile than I gave it credit for and I have some growing a few feet away. Beautiful shortcakes.


Flourchild June 8, 2010 at 9:06 am

Wow your cakes look so good. The yummy cinnamon basil syrup really gives the fruit some sparkle!


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