Juice lemons.

Measure out 1 1/4 cups of juice and pour it into a small saucepan. Add sugar and basil leaves.

Bring to a boil and cook for 3-4 minutes, until the sugar is dissolved and the basil is wilted.

Remove the pan from the stove and let it sit for an hour or two, to further infuse the basil flavor.

Strain concentrate through a fine mesh sieve to remove basil leaves.

This syrup can be canned for shelf stability, but the yield will only be around two cups. I prefer to funnel it into a pint jar and keep it in the fridge.

If you want to can it, here's what to do.

Funnel the finished syrup into a pair of clean, hot half pint jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.