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Recipies

Cardamom Liqueur by Shalini Nanda

A caramelly, spicy, cardamom liqueur

  • 750 ml Dark Rum
  • 4 tbsp  whole Cardamom pods
  • 300 gms sugar
  • 250 ml water

Combine the sugar, water and cardamom in a pan and bring to a boil. Once the sugar has dissolved, simmer on med-low until the liquid has reduced to 175 ml. (Boiled down approximately by a third.)

Cool, then add the rum and stir to mix.

Pour into a clean jar and fasten the lid tightly. Set aside to steep for 72 hours.

Filter through a double layer of muslin and allow the liqueur to settle for another 24 hours. Filter again, and bottle.

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