3/4 cup unsalted butter, melted and cooled slightly
1/2 cup honey
1 tablespoon freshly squeezed lemon juice
Directions
Combine the water, sugar, honey, orange zest, and cardamom pod in a medium saucepan. Simmer over low heat until the sugar is completely dissolved. Remove from the heat, stir in the rose water, and then discard the orange zest and cardamom pod. Transfer the syrup to an airtight container and chill in the refrigerator. The syrup can be made 1 day in advance.
