From Janet Schlafstein:
I picked some of the fabulous purple basil yesterday and decided to make a simple basil syrup with it, got the idea from the Courant, it turned out a beautiful purple color and tastes delicious. The paper recommends pouring over pound cake, I am thinking vanilla ice cream or greek yoghurt. It would also be wonderful in mixed drinks.
About a cup of Basil Leaves, purple or otherwise!
1 cup of sugar
1/2 cup of water
Put all the ingredients in a small pan, let them simmer until sugar is
dissolved and the mixture is syrupy, about 8 to 10 minutes. Strain and serve immediately or store in a jar in the refrigerator.
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