Cucumber, Basil, and Cardamom Syrup

Name: Cucumber, Basil, and Cardamom Syrup
Total time: 35 min
Ingredients: 1 cup granulated sugar; 1 cup water; 1 medium Persian cucumber, peeled, seeded, and chopped (about 1/2 cup); 5 black cardamom pods, cracked; 2 large fresh basil leaves; Pinch of flaky sea salt (such as Maldon)

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This infused simple syrup brings a smoky, herbal flavor to the Cucumber-Rose Gin Spritz. Leftover syrup is perfect for adding complexity to lemonade or poaching fruit for a light summer dessert.

By Natasha Bahrami

Updated on June 1, 2019

Cucumber Basil and Cardamom Syrup — Photo: Victor Protasio

Active Time:

10 mins

Total Time:

35 mins

Yield:

Makes 1 1/4 cups

Ingredients

1 cup granulated sugar
1 cup water
1 medium Persian cucumber, peeled, seeded, and chopped (about 1/2 cup)
5 black cardamom pods, cracked
2 large fresh basil leaves
Pinch of flaky sea salt (such as Maldon)

Directions

Stir together sugar, 1 cup water, cucumber, cardamom, and basil in a small saucepan. Bring to a low boil over medium, and cook, stirring occasionally, until sugar is dissolved and syrup is slightly thickened, about 8 minutes. Cool 20 minutes. Pour mixture through a strainer into a bowl, discarding solids. Stir in salt. Syrup can be stored in an airtight container in the refrigerator for up to 1 week.