Cardamom Pistachio Syrup

How to Make Cardamom Pistachio Syrup

1. 1

   Step 1: Toast and pulse the pistachios

   Warm a small dry skillet over medium heat and toast the pistachios, stirring constantly, until they are fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool, then pulse in a food processor or blender to a coarse meal (avoid making a paste); set aside.

   For this step

   • 1/3 cupShelled unsalted pistachios
   
2. 2

   Step 2: Prepare the cardamom

   Lightly crush the cardamom pods with the flat side of a knife or a mortar and pestle to crack them open and release the seeds. You can leave the seeds inside the pods for a gentler infusion or remove and lightly crush the seeds for a more pronounced flavor.

   For this step

   • 8 podsGreen cardamom pods
   
3. 3

   Step 3: Make and simmer the syrup

   In a small saucepan combine the sugar, water, lemon juice, crushed cardamom pods (and seeds if using), and sea salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then add the ground pistachios and simmer very gently for 4–5 minutes to infuse flavor without boiling too hard.

   For this step

   • 1 cupGranulated sugar
   • 1 cupWater
   • 1 tbspFresh lemon juice
   • a pinchFine sea salt
   
4. 4

   Step 4: Steep, strain and finish

   Remove the pan from the heat and let the mixture steep, covered, for 15 minutes to deepen the aroma. Strain through a fine-mesh sieve lined with cheesecloth into a heatproof jar, pressing the solids to extract liquid, then stir in the vanilla extract while still warm.

   For this step

   • 1/3 tspPure vanilla extract
   
5. 5

   Step 5: Cool, bottle and store

   Allow the syrup to cool to room temperature, then transfer to a sealed bottle or jar and refrigerate. The syrup will keep for up to 2 weeks; shake before using and gently warm if it thickens in the fridge.
   

1. Warm a small dry skillet over medium heat and toast the pistachios, stirring constantly, until they are fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool, then pulse in a food processor or blender to a coarse meal (avoid making a paste); set aside.
2. Lightly crush the cardamom pods with the flat side of a knife or a mortar and pestle to crack them open and release the seeds. You can leave the seeds inside the pods for a gentler infusion or remove and lightly crush the seeds for a more pronounced flavor.
3. In a small saucepan combine the sugar, water, lemon juice, crushed cardamom pods (and seeds if using), and sea salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then add the ground pistachios and simmer very gently for 4–5 minutes to infuse flavor without boiling too hard.
4. Remove the pan from the heat and let the mixture steep, covered, for 15 minutes to deepen the aroma. Strain through a fine-mesh sieve lined with cheesecloth into a heatproof jar, pressing the solids to extract liquid, then stir in the vanilla extract while still warm.
5. Allow the syrup to cool to room temperature, then transfer to a sealed bottle or jar and refrigerate. The syrup will keep for up to 2 weeks; shake before using and gently warm if it thickens in the fridge.