Best Cucumber Basil Puree Recipes

Cucumber-Basil Agua Fresca image

Provided by Nils Bernstein

Yield Makes about 7 cups

Number Of Ingredients 4

2 large English hothouse cucumbers
1/2 cup fresh lime juice
1/4 cup (packed) basil leaves
1/4 cup sugar or agave syrup, plus more to taste

Steps:

Slice a few thin slices of cucumber; reserve for garnish. Peel and coarsely chop remaining cucumber.
Purée chopped cucumber, lime juice, basil, 1/4 cup sugar, and 2 cups water in a food processor until very smooth. Strain into a pitcher and add 2 cups water, adding more sugar or water if needed, then chill until ready to serve. Add reserved cucumber slices just before serving.

Cucumber-Basil Syrup image

Provided by nch

Time 2h40m

Yield 32

Number Of Ingredients 5

Steps:

Remove ends of the cucumbers and discard. Slice cucumbers very finely. Toss in a bowl with the salt and set aside for a few minutes until the salt has drawn out a good amount of liquid.
Drain cucumbers in a fine-mesh sieve set over a bowl. Squeeze them a little but not too much. Measure out 1 cup and discard the rest.
Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.
Strain liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar and bring to a boil, then add lemon juice and reduce heat. Simmer for about 15 minutes, or until the temperature on a candy thermometer reaches 212 degrees F (100 degrees C), stirring once in a while.
Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.

Nutrition Facts : Calories 27.6 calories, Carbohydrate 7.3 g, Fiber 0.3 g, Protein 0.2 g, Sodium 36.8 mg, Sugar 6.5 g