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Cinnamon Basil Sugar Syrup

Cinnamon Basil Sugar Syrup is a simple sugar syrup flavored with cinnamon basil leaves and cinnamon sticks. Try pouring this syrup over fresh fruit.

CINNAMON BASIL SYRUP in a jar with cinnamon sticks and sugar in a scoop

Listen closely and you might hear the cinnamon basil plant growing in my garden–it’s growing so fast.

Up until now, its purpose for existing was unknown to me. I had no idea what to do with cinnamon basil. But I think I may have found it.

This weekend I made shortcakes as part of my baking with the Tuesdays with Dorie group. Her Tender Shortbread recipe from Baking called for plain, granulated white sugar to sweeten the berries. 

Dorie’s recommendation gave me the idea to make a sugar syrup and steep some of the cinnamon basil in it as it cooled.  Although it’s simple, it adds a subtle but interesting flavor note to the berries.

Can I substitute sweet basil instead?

If you don’t have cinnamon basil, you can use fresh sweet basil instead although I would use only a half-cup of leaves instead of a full cup.

A word of caution:

Be sure to use a microwave-safe bowl to make this syrup in the microwave. Often, it is written on the bottom of the bowl when it is. Sugar syrup gets very hot. Never use a plastic container to heat it.

If you prefer, heat the syrup on top of the stove until boiling. Proceed with the directions in the recipe.

shortcake with basil cinnamon syrup--shortcake with strawberries and blackberries

What do you do with cinnamon basil?

I would love to know. Leave me a comment.

What recipe would you like to consider next?

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Cinnamon Basil Syrup

Cinnamon Basil Syrup

Yield: 3/4 cup
Prep Time: 10 minutes
Total Time: 10 minutes

A simple sugar syrup with cinnamon basil leaves steeped in it.


  • 1/2 cup sugar
  • 1/4 cup water
  • 1 cup fresh cinnamon basil leaves
  • 1 cinnamon stick


  1. Heat sugar and water in 2 cup or larger Pyrex MICROWAVE-SAFE bowl in the microwave to boiling. Stop and stir until sugar has dissolved.
  2. Add leaves and cinnamon stick, pushing under the surface of the syrup to steep.
  3. After 30 minutes, remove leaves. Pour cooled syrup over fruit.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 17gFiber: 6gSugar: 9gProtein: 0g

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Friday 27th of September 2013

So I made this last year and it was fabulous!!! =) I just made my first batch of the year while eating a pear. I drizzled a few drops of the simple syrup on my pear and and it was over the top. Now, I am inspired to use this recipe for a pear sorbet or poached pears. =) By the way, this recipe is one of my (home) bar favorites. 1 part vodka, 1 part apple juice, 1 part cranberry juice and a good splash of this simple syrup shaken and served in a martini glass. Oh my!!!


Sunday 29th of September 2013

Angelique, When pear season coming on, I can't wait to try this.


Sunday 11th of November 2012

Awesome recipe. I am pulling out my cinnamon basil plant tomorrow. I am definitely going to try your recipe. Just curious, do you know the shelf life of this type of simple syrup?


Saturday 12th of June 2010

That sounds delicious and the photo of the shortcakes with those berries looks wonderful. I am going to have to get some berries from the local berry farm.

Thanks for stopping by and and leaving your kind words. It's nice to know I am not alone. :)


Wednesday 9th of June 2010

I've never heard of cinnamon basil, what a great combo. Gorgeous, yummy looking shortcake!


Wednesday 9th of June 2010

Nice combination....I have never heard of cinnamon basil. What is the more dominant flavor? IS it hot/spicy?

I would love to try this brushed on a cake ..thanks for the tips!


Wednesday 9th of June 2010

It is part of the basil/mint family but not as strong as sweet basil. And of course, it has a cinnamon smell/flavor although not terribly intense.