Lychee Basil Syrup

Makes about 1/2 cup

Ingredients

• 1/2 cup lychee syrup from canned lychees in heavy syrup

• About 4 lychees

• 1/4 cup white sugar

• 15–20 fresh basil leaves

Method: Add the lychee syrup, lychees, sugar, and basil leaves to a small saucepan. Warm over low heat until the sugar dissolves. Once the sugar is dissolved, gently muddle everything in the pan to help release the lychee and basil flavor. Remove from the heat and let the basil infuse for about 1 hour. Strain into an airtight container, pressing lightly on the solids, then discard the basil and lychee pulp.

Storage: Store in the fridge in an airtight container for up to 2 weeks.

Lychee Basil French 75

-2 oz of gin, I used Bayab African Rose Gin

-1 oz of fresh lemon juice

-1 oz of lychee basil syrup

-Shake well with ice, strain into a chilled glass

-Top with your favorite bubbly, champagne, cava, or prosecco

-Cheers, Y’all 💗