![Cucumber Basil and Cardamom Syrup](https://cdn.statically.io/img/www.foodandwine.com/thmb/Gdi0TAO24ILXnxKgRtVwig2j1P4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Cucumber-Basil-and-Cardamom-Syrup-FT-recipe0619-3113a5e48f5a4545a4ce40a230947b3e.jpg)
Ingredients
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1 cup granulated sugar
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1 cup water
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1 medium Persian cucumber, peeled, seeded, and chopped (about 1/2 cup)
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5 black cardamom pods, cracked
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2 large fresh basil leaves
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Pinch of flaky sea salt (such as Maldon)
Directions
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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.