Basil Lemon Syrup

ingredients

• 1 quart packed fresh basil sprigs (top 4 inches, from a 1/2 pound bunch)
• 1 quart water
• 2 cups sugar
• 9 (4 by 1 inch) strips lemon zest

directions

Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids. Syrup keeps, covered and chilled, 5 days.