Arabic Nights Syrup

5 from 6 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 300 ml Water
  • 15 Pc Green cardamom pods
  • 12 Pc Whole cloves
  • 7 Pc Allspice grains
  • 7 Pc Black peppercorns
  • 1 Pc Cinnamon stick
  • 0,5 Pc Vanilla pod
  • 0,25 Pc Nutmeg
  • 250 g Sugar


  • Except for the vanilla pod, do not crush all the spices in the mortar too finely. Put in a small saucepan with the water.
  • Scrape out the vanilla pod and add the pulp and pod to the water.
  • Bring everything to a vigorous boil with the lid closed, switch off the plate, let it cool down completely and let it steep. The longer it permeates (can also stand overnight), the more intense the aroma.
  • Strain the liquid through a fine sieve and pour it back into the pot.
  • Add the sugar, bring to the boil while stirring and simmer over a medium heat for about 10 minutes.
  • Pour the hot syrup into a sterile bottle and close it tightly.
  • This recipe makes about 400ml of syrup.
  • For giving away, giveaway or simply to enjoy yourself.
  • The Arabian Nights Syrup is suitable for coffee, hot milk, black tea or to refine creams, desserts and cakes / tarts.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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