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)
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.