Weekly Basket #5
July 19, 2018
Clockwise from the top left corner: Spicy salad mix, summer squash (green and/or yellow), kale, rainbow carrots, cinnamon basil, salad turnip, parsley, sugar snap peas and hot wax peppers
1/2 cup water
1/4 cup sugar
A good handful of cinnamon basil
1 cinnamon stick
vanilla ice cream
Cinnamon Basil Syrup with Strawberries and Ice Cream
In a small saucepan, bring sugar and water to a boil over medium-high heat, stirring frequently until sugar has dissolved. Remove from heat and submerge cinnamon stick and basil leaves. Let sit for at least 30 min.
Once cooled, remove basil leaves (if you wish) and cinnamon stick and drizzle over fresh strawberries and ice cream.
Or, you could always try it in a cocktail!