Bangkok-To-Bali Sweet Syrup

1. 1

   Place the lemon juice, lime zest, star anise, cinnamon, and cardamom in a small bowl.

2. 2

   With a small sharp knife, cut the vanilla bean pod in half lengthwise.

3. 3

   Scrape out the beans and add them to the bowl, along with the pod halves.

4. 4

   Place the water and sugar in a medium-sized saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.

5. 5

   Add the spice mixture to the saucepan.

6. 6

   Reduce the heat to low and gently simmer, stirring occasionally, until the mixture has thickened slightly, 12 to 15 minutes.

7. 7

   Remove the pan from the heat.

8. 8

   Strain the syrup through a fine-mesh strainer into a bowl and set aside to cool.

9. 9

   Pour the cooled syrup into a container with a tight-fitting lid, cover, and chill in the refrigerator until ready to use.

10. 10

    It will keep for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.