Cucumber-Mint-Basil Syrup

2 cups Simple Syrup (Version 2) ½ large English cucumber, thinly sliced ⅓ fresh mint leaves (about 25 medium leaves) ½ cup fresh basil* leaves (about 25 medium to large leaves)

1. Bring 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.
2. 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.