Rosewater vanilla syrup

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.