Gently crush the cardamom pods using a mortar and pestle to crack them open. Alternatively, you can crack them open by hand to expose the small black seeds inside. You want the pods broken, but don’t need to remove the seeds—they’ll all steep together.

In a saucepan, combine the crushed cardamom pods, water, and sugar. Stir to combine.

Cook over medium heat, stirring occasionally, until the sugar completely dissolves and the syrup reaches a gentle boil.

Lower the heat and let the syrup simmer for 3-5 minutes.

Remove from heat and allow the syrup to cool for an hour. For a stronger, more intense cardamom flavor, let it steep for up to 1½ hours (this is what I do).

Strain the syrup through a fine mesh strainer to remove the pods, then strain once more through a cheesecloth to catch any remaining particulates.

Store in a sterilized glass jar in the refrigerator for up to one week, or freeze for several weeks. Fresh is always best for optimal flavor.