Even though I’ve already included this syrup recipe here along with the scrumptious recipe for nectarine frangipani tart, I just felt that this cardamom-rooibos-vanilla syrup (can be used as a glaze too) is so good that it deserves a post of it’s own. I’m not blowing my own horn here, I’m just saying that it really is a treat for the tastebuds and I urge you to try it. It takes around just 15 minutes to make but the high lasts a lot longer, I can tell you. (Probably because of the sugar!).
This dessert sauce has got a little South African twist because of the addition of rooibos tea and local honey and also packs a zesty tang due to the addition of lemon. This syrup was so delicious that my sister and I seriously wanted to eat it with a spoon! Of course we didn’t but I do plan on making a big batch, bottling it and giving some to my mum and other family members. It makes a fantastic topping for ice cream or frozen yoghurt but is especially good on waffles, flap jacks/crumpets or pancakes.
What you’ll need to make cardamom, rooibos and vanilla syrup
- 1/3 cup strong rooibos tea (brewed with 3 rooibos tea bags)
- 1/3 cup castor sugar
- 1/8 teaspoon freshly ground cardamom
- 1/2 vanilla pod, de-seeded
- 2 teaspoons honey
- 1 tablespoon fresh lemon juice
- just a dash of lemon zest
- pinch of salt
How to make the syrup
Put the prepared 1/3 cup strong rooibos tea, the sugar and de-seeded vanilla pod in a saucepan on a high heat. Bring to the boil and then immediately turn the heat down to medium-low and simmer gently. Add the ground cardamom, lemon juice and zest, the honey and the seeds you removed from the vanilla pod. Cook for 10 minutes or until the glaze is sticky but still quite runny. Add a little boiled water to the pot at any time if you think your glaze is getting too thick and syrupy. Remove from the heat and discard the vanilla bean. Set aside for later use.
Enjoy, dear hearts!