This simple cardamom syrup recipe is made in a traditional way by boiling sugar and infusing the sugar with cardamom spice pods. Perfect syrup for making iced coffee, bubble tea, cocktails, mocktails or used as a flavour sauce for puddings, pancakes or other desserts.
Crush open the cardamom pods with a back of a knife or something similar. You don't need to take out the seeds, just make sure the pods are open.
Measure the sugar and it to a medium sized saucepan.
Add water, cardamom and a large pinch of salt to the saucepan and mix well with a wooden spoon.
Place on a very low heat and let the sugar slowly dissolve first.
Once the sugar is dissolved, increase the heat to medium/high and bring the cardamom syrup to boil.
Keep the syrup boiling for about 5 minutes. Stir if necessary to prevent the syrup from burning, but try to resist to stir constantly. Don't let the sugar to start turning brown or to caramelise as this would spoil the cardamom flavour.
Remove the saucepan from the heat and leave it somewhere safe to cool down for about 20 minutes. This will further help to infuse the sugar syrup with the cardamom flavour.
Pour the syrup through a fine mesh sieve into another bowl.
Pour the cardamom sugar syrup into a bottle or a jam jar and store in the fridge for up to 2 weeks.