Cucumber, Basil, and Cardamom Syrup


  • 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)


  1. 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.

You Might Also Like

Leave a Reply