makes about one cup
1 lb fresh strawberries, rinsed and hulled
juice from 1/2 lemon
1/2 cup fresh basil leaves
1 cup granulated sugar
1. Put the strawberries through a juicer. (Alternately, you could puree the strawberries in a blender and strain out the solids.) Pour the juice into a measuring cup and add water if necessary to reach 1 cup of liquid.
2. Add the strawberry juice, lemon juice, fresh basil leaves, and granulated sugar to a medium sauce pot. Heat over medium heat. Bring to a boil, then reduce the heat and simmer for five minutes, stirring constantly.
3. Remove from the heat and let the basil steep in the strawberry syrup for at least one hour.
4. Strain out the solids and pour the remaining syrup into a container with a tight lid. Store in the refrigerator for up to one week.