Cucumber-Basil Syrup

Remove and discard ends from cucumbers. Very finely slice cucumbers; add to a bowl. Toss with salt; set aside until salt has drawn out a good amount of liquid, about 3 minutes.

Drain cucumbers in a fine-mesh sieve set over a bowl, squeezing cucumbers a little but not too much. Reserve 1 cup cucumber liquid; discard remaining liquid.

Muddle basil in a bowl; add to cucumber liquid. Steep in the refrigerator for 2 hours.

Strain cucumber-basil liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar; bring to a boil, then add lemon juice and reduce heat. Simmer until reaches 212 degrees F (100 degrees C) with a candy thermometer, stirring occasionally, about 15 minutes.

Cool slightly, then strain through a fine-mesh sieve into a glass bottle, then cool completely. Seal tightly and refrigerate.