Cucumber Basil Syrup

Remove the outermost layers of the cucumbers, discarding them entirely. Next, slice the remaining cucumbers into very thin strips and mix them with salt in a bowl. Allow the mixture to sit for 3 minutes, allowing the salt to draw out as much moisture as possible from the cucumbers.

Transfer the cucumber slices to a fine-mesh sieve set over another bowl, gently pressing on them with your hands to extract as much liquid as possible. Reserve 1 cup of the resulting cucumber juice, then discard the rest.

In a separate bowl, crush the basil leaves into a pulp and mix them with the reserved cucumber juice. Allow this mixture to steep in the refrigerator for 2 hours, allowing the flavors to meld together.

Strain the cucumber juice into a saucepan, pressing on the basil leaves to release any remaining liquid. Add sugar and bring the mixture to a boil, then stir in lemon juice and reduce the heat. Continue to simmer until the mixture reaches 212 degrees F (100 degrees C), using a candy thermometer to monitor the temperature, stirring occasionally.

Once the mixture has reached the desired temperature, remove it from the heat and let it cool slightly. Strain the mixture through a fine-mesh sieve into a glass bottle, pressing on any remaining solids to extract as much liquid as possible. Allow the mixture to cool completely before sealing it tightly and refrigerating it.