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Cardamom and Coriander Soda Syrup


The cilantro we planted in our garden around Memorial Day, has already started to bolt some from the heat in recent weeks--it is nearly July after all--and shortly will start to go to seed.  Those seeds, as you may or may not know, are coriander.  They will first be plump and bright green, a wonderful ingredient in and of themselves, then maturing and drying to the tan spice with which we are more familiar.  They'll probably be showing up at the farmer's markets shortly too.

Cardamom comes from a tropical plant, so probably won't be making any appearances at my New York State farmer's markets or gardens, but is a flavor that seems to scream summer and snuggle up exceptionally well with summer flavors.  Peaches, apricots, lemons, pears, warm weather baked goods, and definitely coriander, all have a great affinity for pairing with cardamom.

This soda syrup is a vacation in a glass on a steamy summer day.  Mix it with seltzer (from my favorite appliance ever, the Sodastream Seltzer Maker) and a twist of lemon, for an "ethereal" homemade soda.  Or get a party started by adding some to your favorite cocktail; a splash in a vodka tonic, or a cardamom-coriander mojito, or just iced tea.  It would also be stunning drizzled over poundcake or tossed with berries or stone fruit.

Sip.  Sip.  Fizz.  Fizz.

CARDAMOM AND CORIANDER SODA SYRUP
by Catie Schwalb

Makes about 2 cups.

4 tablespoons whole green cardamom pods, crushed gently to expose inner black seeds
1 tablespoon whole coriander seeds
3/4 cup sugar
1 1/2 cup water

Place coriander seeds in a small pan on medium-high heat.  Toast gently, swirling frequently, until the seeds just start to become fragrant.  Immediately remove from heat and pan.

In a sauce pan combine sugar, water, coriander and cardamom.  Bring to a boil, and then turn down to a moderate simmer for about three minutes, until all of the sugar has dissolved and the liquid is clear.  Allow the syrup to sit and infuse with the flavors for at least and hour and up to overnight.  Refrigerate if leaving for longer than a couple of hours.

Strain syrup and discard spice solids.  Store syrup in an airtight container in the refrigerator for up to five days.

To make cardamom and coriander soda--Combine about 1 oz of syrup to 12 oz of seltzer, fill the rest of the glass with ice.  Stir well.  Adjust syrup, if you prefer a stronger flavor.  Garnish with a slice of lemon.


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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