Try this Cucumber-Mint-Basil Syrup recipe, or contribute your own.
Suggest a better descriptionBring the syrup to a boil in a small saucepan. Once it boils, remove pan from heat and add the remaining ingredients. Cover and steep for 30 minutes.
Strain the steeped syrup, discarding the cucumber and herbs. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
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Serving Size: 1 (641g) | ||
Recipe Makes: Servings | ||
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Calories: 1208 | ||
Calories from Fat: 12 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 52.9mg | 2 % | |
Potassium 1309.8mg | 34 % | |
Total Carbohydrate 308.9g | 91 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 305.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1208
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