2 1/2 – 3 C filtered water
5-6 prunes (pitted)
Handful of raisins
7-10 cardamom pods (crushed)
1 cinnamon stick
2-3” piece of ginger, peeled and thinly sliced or grated
Put the filtered water and fruits in a small saucepan.
Crush the cardamom pods in a mortar and pestle until they are cracked open and the black seeds are released and slightly crushed.
Put all the spices into a nutbag, cheesecloth, tea bag or a large stainless steel tea ball. Add the bag of spices to the water.
Bring the dried fruits, water and spices to a boil, then turn the heat to low, cover and simmer on very low heat for about 30-40 mins. Turn off heat and let the fruit sit in the pot for as long as possible to absorb the spiced water. The longer you let them steep, the stronger and sweeter the syrup will be. 1 hour minimum.
Add more water if it dries up. Let cook in water until a syrup forms again.
Take the spice bag out of the pot.
Store in the fridge in an airtight container for up to 7 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes