Genuine Tulsi ingredient pouch, not the finished syrup.

Ingredients

• 2 tablespoons dried Tulsi (Holy Basil)
• 20 g fresh ginger, sliced
• 250 ml water
• 200 g sugar

How to prepare

1. Combine the water, sliced ginger and sugar in a small saucepan.
2. Heat gently and simmer until the sugar has completely dissolved.
3. Remove the pan from the heat, add the dried Tulsi and cover for 10 minutes.
4. Strain thoroughly to remove the botanicals and ginger.
5. Cool promptly, transfer to a clean food-safe sealed bottle and refrigerate.
6. Use as a small botanical syrup addition to drinks or desserts while kept chilled.

Kitchen notes — refrigerated syrup only

Use correctly identified food-suitable Tulsi and fresh ginger. The original archived recipe does not establish a final yield, tested acidity, microbial stability or safe storage duration. Keep refrigerated; this is not a shelf-stable syrup or a validated canning method. Do not assume a particular shelf life. Tulsi may be unsuitable during pregnancy or for some people taking medications, including medicines affecting blood clotting or blood sugar; consult a qualified healthcare professional when relevant. No therapeutic claims are made.