Fennel and Caraway Syrup

Makes about 35 oz (1 L)

4 cups (1 L) water
2 cups (400 g) granulated sugar
46.1 g fennel seeds
49.7 g caraway seeds

In a saucepan, combine water, sugar, fennel seeds and caraway seeds. Simmer over medium heat for 10 minutes, until the sugar is completely dissolved and the syrup has thickened slightly. Set aside until syrup cools to room temperature, then strain with fine-mesh sieve and transfer into a airtight container. The syrup will last up to 5 days, refrigerated.

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