This Spicy Basil Cucumber recipe makes a delightful drink for spring and summer! With the aromatic Thai basil, crispness of cucumber, and especially a sweet spicy kick of Heaven Facing Chili, it’s a refreshing beverage on a warm day. Perfect for summertime sipping or a mid-day drink!
Spicy Thai Basil Syrup
30 grams Thai basil 140 grams water 140 grams sugar 3 - 5 grams Heaven Facing Chili
Cucumber Water
1 English cucumber (12 - 13” long) 4 cups water
Make Spicy Thai Basil Syrup
In a small pot, combine water, sugar, and Heaven Facing Chili. Cook on low-medium heat, allowing it to simmer for 10 minutes. Drain the mixture to separate the simple syrup from the chilies
Prepare an ice bath on the side
Boil water in a separate pot, then add Thai basil and blanch for 30 seconds
Remove the blanched Thai basil and immediately transfer it to the ice bath
Once the basil has cooled completely, strain and wring it to remove excess water
In a blender, combine the blanched basil and syrup. Blend until the Thai basil is finely chopped
Strain the simple syrup using a fine mesh strainer or cheesecloth. Store it in the fridge for later use
Make Cucumber Water
Cut the cucumber into small pieces
In a blender, combine the cucumber pieces with water and blend well
Strain the mixture using a fine mesh strainer or cheesecloth to extract the cucumber water
In a cup filled with ice, combine the cucumber water with a splash of spicy Thai syrup. Stir well to incorporate the flavors.
