Inspired by this post, by Sam Kinsey on eGullet, I decided to make a lime syrup for gimlets. Jen and I both enjoy gimlets, but I haven’t made them in a long while because I wasn’t too crazy about the way I’ve made them. I’ve tried gin and Rose’s, but that’s too sweet and artificial tasting. I’ve tried gin and lime, but that’s way too bracing. Gin, lime, and simple syrup works well, but it’s not quite right either.
I googled around for a bit and found a recipe at the BBC site, for a lime syrup to serve over pineapple. The recipe called for cardamom pods, which intrigued me because I thought the cardamom would play well with gin and lime.
I tinkered just a bit with the proportions, and the next time I make it, I’ll definitely play around the ingredients–perhaps leaving out the water and doubling the lime juice, adding a couple of juniper berries with the cardamom, and so forth. Also, because this was formulated as a food syrup rather than a drinks syrup, the recipe didn’t advise me to strain the cardamom from the syrup. Jen and I don’t mind pod floaters in our drinks, but if I were serving these for company, I’d certainly want to strain out the herbs.
I’m also trying to think about other applications of this syrup. It would go great with rum, for example, but I’m happy to hear other ideas.
Anyway, here’s the recipe:
Cardamom Lime Syrup
- 8 oz superfine sugar
- 8 green cardamom pods, seeds removed and crushed
- 4 oz water
- 4 oz lime juice
- 1 tbsp grated lime zest or to taste
- Put the superfine sugar, cardamom pods, lime juice, and water in a pan. Stir over a gentle heat until the sugar has dissolved.
- Take off the heat and allow to cool before adding the lime zest.