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.