This recipe, although seemingly odd, is actually quite incredibly versatile, you could pretty much add it anything you like! It can be used as glaze for BBQ-ed chicken, stir fried veggies, or in drinks like coconut milk and tea 🙂
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- 1/3 cup of unrefined organic sugar (I use this opposed to a coconut sugar because it has little color and flavour, which is good because it won’t cloud up all of the other flavours we’re trying to develop here).
- 2/3 cup of filtered water
- a small handful of fresh Thai basil
- juice of 1 small lime
- 1 tsp of vanilla extract
- Certified Pure Therapeutic Grade (CPTG) Lemongrass Essential Oil
*You can try infusing fresh lemongrass into the simple syrup while it’s boiling, however it is much easier and reliable to control the strength and predictability of the lemongrass flavour by using the essential oil.
A bit about our star ingredient: lemongrass essential oil~
Compared to other CPTG essential oils, lemongrass tends to be one of the cheaper oils. However, its inexpensiveness is, in no way, reflective of how beneficial and versatile it is. It’s fantastic for pain management like muscle soreness, joint pain, and back aches. Not only that, but it’s antimicrobial and antibacterial, which means it prevents the growth of unwanted bacteria. It also helps with excessive sweating. Meaning that it works as a potent deodorant, because it discourages the presence of odor-producing bacteria on your armpits, and as a natural non-carcinogenic anti-perspirant. Just a little dab and a rub on your underarms and you’ll be smelling like a Thai deity for the rest of the day.
Other benefits include: relieving digestive upset and acting as an insecticide, fungicide. Lemongrass essential oil is really great because it’s so flavourful and concentrated (all you need in this recipe is ONE drop), and you can also use it for an innumerable amount of health applications!
- Add the sugar and water into a small pot and put it on medium high. Once the mixture reaches a boil, bring it down to a simmer for about 7-10 minutes, or until the volume is reduced by one third. Remove the syrup from the heat and cool.
- Add the cooled syrup, Thai basil, lime juice, and ONE drop of lemongrass essential oil (this stuff is incredibly POTENT, no more than one drop, ya hear me?) into a blender. Blend until completely uniform in color, about 30 seconds.
- You’ll find that the syrup will separate into a pink bottom and a green top, don’t worry! You can shake it up, or leave as is. I can guarantee the flavour will still be there.
- You can add this syrup to some coconut milk or any kind of tea you like! This keeps for about a week and a half in the refrigerator.
What’s a unique concoction you’ve recently come up with?