Saffron Rose Water Syrup

Yields  3 Cups

Note: Creates the most unusual fruit salad or cocktail!

  • 2 cups water           
  • 1/2 cup sugar           
  • ~32 coriander seeds   
  • 2 each star anise       
  • 2 pinches saffron           
  • 2 cardamom pods   
  • 2 cloves (whole)       
  • 1 vanilla bean (optional--cut in half, do not scrape)
  • rose water to taste      

DIRECTIONS

  1. Toast coriander and cardamom pods in a sauté pan, remove to a small bowl and crush pods with the back of a spoon.   
  2. Add all of the ingredients, except for the rose water, back into the sauté pan and bring to a gentle boil.  Reduce heat to a simmer for 1 minute.  
  3. Take off the heat, squeeze the vanilla seeds into the water, and place into a blender for 2 minutes.  
  4. Strain seeds.  Allow to cool and add rose water to taste.

*Options: Pour over grilled Pineapple and  allow to marinate for a few hours.  Serve with diced granny smith apples,  pomegranate seeds and top with vanilla ice cream.

Salads, DessertsElizabeth Calawacoriander, anise, saffron, cardamom, cloves, vanilla bean, rose water, syrupComment