Basil syrup with Prosecco
DIFFICULTY
very easy
very easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 300 g Sugar
- 1 collar Basil + a few leaves to serve
- 2 Organic lemons
- 1 (0,75 l) bottle of cold Prosecco
- 1 Bottle with twist off cap
Directions
- 1
The day before, boil up the sugar with 300 ml water. Wash 1 bunch of basil, shake dry, pluck leaves. Wash lemons hot, dab dry, peel the peel. Squeeze 1 lemon. Add the basil, lemon peel and juice to the sugar water and leave to stand overnight.
- 2
The next day, sieve the sugar stock and simmer at medium heat for about 10 minutes. Pour hot syrup into the bottle, close it and let it cool down. Syrup keeps refrigerated for about 2 months.
- 3
To serve, put about 2 tablespoons of syrup and basil leaves into champagne glasses, fill up with Prosecco.
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