Rosewater vanilla syrup

Babiche Martens

Makes 2 cups - 500 ml.

Makes 2 cups

2 cups	Caster sugar
1 cup	Water
1	Vanilla bean
1	Cinnamon stick
4	Cardamom pods
1 Tbsp	Rose water (Main)

Directions

1. 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.
2. Add the cinnamon stick. Lightly flatten the cardamom pods and add.
3. 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.