- 1 cup water
- 1 cup sugar
- 10 basil leaves
- 1½ tablespoons Szechwan peppercorns (also known as Chinese corriander)
Add water to saucepan. Bring to boil. Reduce heat. Slowly add sugar and stir until dissolved. Add basil and peppercorns. Remove from heat after 1 minute. Steep for 30 minutes. Remove basil and peppercorns. Store in a jar, refrigerated, for up to 3 weeks.
Recipe courtesy of Amy Renee Sawyer, Bartender, The Garden Table, Mass Ave.