Rosewater vanilla syrup
Photo by Babiche Martens
Makes 2 cups - 500 ml.
Makes 2 cups
- 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.
- Add the cinnamon stick. Lightly flatten the cardamom pods and add.
- 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.