Cinnamon Basil Syrup

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.

Cinnamon Basil Syrup

Ingredients:
1/2 cup sugar
1/4 cup water
1 cup fresh cinnamon basil leaves
1 cinnamon stick

Directions:
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.

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

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