Basil Honey Syrup

See notes for a vegan option. Store in an airtight container in the refrigerator for up to 5 days.
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 1 cup


  • 1  cup basil leaves
  • 1/2  filtered water
  • 1/2 cup honey {see notes}
  • 1/8 teaspoon pink Himalayan salt


  • Combine in a blender the basil leaves, water, honey and salt, and process until smooth.
  • Strain through a fine mesh sieve and into a container, and discard the pulp.


If you are vegan or want to avoid honey, you substitute 1 cup simple syrup in place of the water and honey, and blend and strain accordingly.