Ingredients
- 1 cup granulated sugar
- 1 cup water
- One medium Persian cucurbit peeled and seeded (about 1/2 cup),
- Five black cardamom pods cracked.
- Two large fresh basil leaves
- A pinch of flaky salt (such as Maldon)
Directions
- In a small pan, combine sugar, basil, cardamom, and 1 cup of water. Bring to a simmer over medium heat, and cook, stirring frequently, for 8 minutes or until the sugar has dissolved. Let cool for 20 minutes. Pour the mixture into a bowl through a strainer, discarding any solids. Stir in salt. The syrup can be kept in the fridge for up to a week in an airtight container.
The post Cucumber, Basil, and Cardamom Syrup first appeared on Sugar Free Kids.
