Cardamom Syrup

Cardamom Syrup

Fragrant simple syrup infused with crushed cardamom pods for coffee, cocktails, and baking.

Total 45 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup simmers crushed cardamom pods with sugar and water until the kitchen smells floral and warm, then strains clean for easy pouring. Drizzle it into lattes, lemonade, or cocktails, or brush it over cakes for a fragrant, spiced sweetness.

Ingredients

  • 2 cups water
  • 2 cups granulated sugar
  • 3 tablespoons green cardamom pods, lightly crushed
  • 1 pinch salt

Method

  1. Lightly crush the cardamom pods with the flat side of a knife or a mortar and pestle to crack the shells and expose the seeds.

  2. Combine the water, sugar, crushed cardamom pods, and salt in a 6-quart saucepan over medium heat.

  3. Stir until the sugar dissolves, then bring the mixture to a gentle simmer.

  4. Reduce heat to low and simmer gently, uncovered, to let the cardamom infuse the syrup.

  5. Remove from heat and let the syrup steep as it cools to room temperature, allowing the cardamom flavor to deepen.

  6. Strain the syrup through a fine-mesh sieve into a clean jar or bottle, pressing lightly on the pods to extract the remaining liquid, then discard the solids.

  7. Seal and refrigerate the syrup; it will keep well for up to one month.

Rate this recipe

★ 3.7 (1)

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    Cardamom Syrup

    This syrup simmers crushed cardamom pods with sugar and water until the kitchen smells floral and warm, then strains clean for easy pouring. Drizzle it into lattes, lemonade, or cocktails, or brush it over cakes for a fragrant, spiced sweetness.

    45 min 16 oz 65 cal

    Ingredients

    • 2 cups water
    • 2 cups granulated sugar
    • 3 tablespoons green cardamom pods, lightly crushed
    • 1 pinch salt

    Method

    1. 1

      Lightly crush the cardamom pods with the flat side of a knife or a mortar and pestle to crack the shells and expose the seeds.

    2. 2

      Combine the water, sugar, crushed cardamom pods, and salt in a 6-quart saucepan over medium heat.

    3. 3

      Stir until the sugar dissolves, then bring the mixture to a gentle simmer.

    4. 4

      Reduce heat to low and simmer gently, uncovered, to let the cardamom infuse the syrup.

    5. 5

      Remove from heat and let the syrup steep as it cools to room temperature, allowing the cardamom flavor to deepen.

    6. 6

      Strain the syrup through a fine-mesh sieve into a clean jar or bottle, pressing lightly on the pods to extract the remaining liquid, then discard the solids.

    7. 7

      Seal and refrigerate the syrup; it will keep well for up to one month.