Bangkok-To-Bali Sweet Syrup
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄3 cup fresh lemon juice
- 1 lime, zest of, grated
- 1 star anise
- 1 cinnamon stick, broken in half
- 6 cardamom pods, lightly crushed
- 1 vanilla bean
- 1 1⁄3 cups water
- 1 cup sugar
directions
- Place the lemon juice, lime zest, star anise, cinnamon, and cardamom in a small bowl.
- With a small sharp knife, cut the vanilla bean pod in half lengthwise. Scrape out the beans and add them to the bowl, along with the pod halves.
- Place the water and sugar in a medium-sized saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Add the spice mixture to the saucepan. Reduce the heat to low and gently simmer, stirring occasionally, until the mixture has thickened slightly, 12 to 15 minutes.
- Remove the pan from the heat.
- Strain the syrup through a fine-mesh strainer into a bowl and set aside to cool.
- Pour the cooled syrup into a container with a tight-fitting lid, cover, and chill in the refrigerator until ready to use.
- It will keep for up to 2 weeks.
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RECIPE SUBMITTED BY
Creation In Hope
United States
I am no longer single. I found me an amazing man and we married, it has been almost 3 years now. My little girl is 13 now and she is amazing. I went to school and got my Bachelor's Degree in Criminal Justice and I work for the State as a Parole Officer now. I have realized that I hate cooking. I really do hate it. Luckily I married a man who loves to cook. He hates to bake, and I actually do like to bake. So I am what one would consider a somewhat mediocre baker. I still think about my Zaar Angel all the time. She knows who she is.
I do enjoy to crochet, I do that a lot here lately. I use to do counted cross stitch, yet I don't do that anymore. I can't watch TV as well as I can while I crochet.