cardamom syrup

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  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • Tiny pinch of saffron
  • seeds from 5-10 whole green cardamom pods – ground with a morter and pestle


To make the syrup, combine the water and sugar in a large deep saucepan and
bring to a boil over high heat, stirring occasionally. Reduce the heat to
medium and simmer uncovered for 10 minutes. Remove from the heat and crush
the saffron into the syrup. Cool to room temperature. Mix the crushed
cardamom seeds into the syrup. Let infuse for 1 hour at least


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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