Rosewater vanilla syrup

By Amanda Laird

Add a comment
Rosewater vanilla syrup. Photo / Babiche Martens
Rosewater vanilla syrup. Photo / Babiche Martens

Makes 2 cups - 500 ml

2 cups caster sugar
1 cup water
1 vanilla bean
1 cinnamon stick
4 cardamom pods
1 Tbs rosewater

1 Put the sugar and water into a saucepan. Split the vanilla bean and scrape the seeds with the point of a paring knife, into the saucepan. Whisk to disperse then add the pod as well.

2 Add the cinnamon stick. Lightly flatten the cardamom pods and add.

3 Stir to dissolve the sugar while simmering for approximately 20 minutes or until the mixture becomes syrupy. Add the rosewater, stir and cool before pouring into sterilised bottles.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production apcf05 at 28 Jun 2016 14:54:19 Processing Time: 2057ms