Cucumber, Basil, and Cardamom Syrup

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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
Natasha Bahrami

Known as “The Gin Girl,” Natasha Bahrami is one of the world’s leading gin experts and the first American inducted into the Gin Hall of Fame. She owns and operates destination gin bar The Gin Room in St. Louis, Missouri. Bahrami founded the gin educational platform Ginworld and serves as the director of gin curation and education at the Museum of Distilled Spirits.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Cucumber Basil and Cardamom Syrup
Photo: Victor Protasio
Active Time:
10 mins
Total Time:
35 mins
Yield:
Makes 1 1/4 cups
Cook Mode (Keep screen awake)

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

  1. 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.

Originally appeared: June 2019

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