Strawberry-Rhubarb Mochi

Bring a saucepan of water to a boil. Add the basil and blanch for 30 seconds. Drain and refresh immediately under cold running water. Squeeze out all the water.

Set up an ice bath in a large bowl.

Put the basil in a blender with the simple syrup and the 1/3 cup water. Blend until bright green, smooth, and thin in consistency. Pour into a medium bowl, set it into the ice bath, and infuse for 20 minutes. Strain through a fine strainer, discarding the solids.