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Gather the ingredients.
In a medium saucepan, combine the water and cardamom. Bring to a boil.
Stir in the sugar until fully dissolved.
Reduce heat, cover, and simmer for about 15 minutes.
Remove from the heat and allow to cool.
Transfer to a container with a tight-sealing lid and infuse in the refrigerator for three days.
Strain out the cardamom using a fine-mesh strainer, and bottle the syrup. Keep it refrigerated and use within three weeks.