Bangkok-To-Bali Sweet Syrup

• 13 cup fresh lemon juice
• 1 lime, zest of, grated
• 1 star anise
• 1 cinnamon stick, broken in half
• 6 cardamom pods, lightly crushed
• 1 vanilla bean
• 1 13 cups water
• 1 cup sugar

1. Place the lemon juice, lime zest, star anise, cinnamon, and cardamom in a small bowl.
2. With a small sharp knife, cut the vanilla bean pod in half lengthwise.
3. Scrape out the beans and add them to the bowl, along with the pod halves.
4. Place the water and sugar in a medium-sized saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
5. Add the spice mixture to the saucepan.
6. Reduce the heat to low and gently simmer, stirring occasionally, until the mixture has thickened slightly, 12 to 15 minutes.
7. Remove the pan from the heat.
8. Strain the syrup through a fine-mesh strainer into a bowl and set aside to cool.
9. Pour the cooled syrup into a container with a tight-fitting lid, cover, and chill in the refrigerator until ready to use.
10. It will keep for up to 2 weeks.

lemon juice, lime, anise, cinnamon, cardamom pods, vanilla bean, water, sugar

Taken from www.food.com/recipe/bangkok-to-bali-sweet-syrup-173419 (may not work)