Gingerbread syrup

Gingerbread syrup

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(5 ratings)

Prep: 5 mins Cook: 5 mins


Makes 500ml
This simple syrup makes a lovely homemade gift and adds a festive flavour to drinks and desserts - stir into hot chocolate, warm apple juice or Prosecco, or drizzle over ice cream

Nutrition and extra info

  • Gluten-free

Nutrition: per tbsp

  • kcal49
  • fat0g
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre0g
  • protein0g
  • salt0g
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  • 300g golden caster sugar
  • 1 tbsp ground ginger
  • 1 cinnamon stick
  • edible gold glitter (optional)

To decorate

  • 1 cinnamon stick
  • ribbon


  1. Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see tip below).

  2. To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.

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Comments, questions and tips

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20th Dec, 2015
This syrup is lovely! It's got a nice bit of spice to it, but it's not so spicy that my kids don't enjoy it. We've had it in coffee, hot chocolate, and on pancakes and it was wonderful in each. I'm going to make some to give as christmas gifts. I'm in the USA so I don't have easy access to golden caster sugar. I just used regular white sugar with a tablespoon of dark sugar thrown in for flavor. I also skipped the gold powder. Thanks for a great recipe!
13th Dec, 2015
Lovely ! A teaspoonful is delicious on 0% Greek yoghurt. Would be great drizzled on apple pie too.
22nd Nov, 2016
Hi, I have a couple of friends who don't like cinnamon. Would you recommend adding an alternative spice (would orange peel work?) or just leave the cinnamon out?
goodfoodteam's picture
28th Nov, 2016
Thanks for your question, you will get a different result of course but you could add a strip of orange or lemon peel (pith removed) to the pan instead of the cinnamon stick, then remove before pouring it into bottles. Let us know how you get on!
havana girl
25th Oct, 2016
Hi , made this yesterday and I followed the instructions exactly, this morning I found that my syrup had crystalized and there was a bit of liquid at the top. What happened ?
goodfoodteam's picture
1st Nov, 2016
Sorry to hear you had a problem with crystallization. Sugar can be temperamental and crystallization can be caused if there's undissolved sugar remaining. Try gently reheating the syrup again if you can get it out of the bottle. Resterilise the bottle too. Hope that helps.
20th Oct, 2016
Hi, just tried making this recipie for the first time, how thick is the consistency supposed to be as mine seems a little too watery and also the picture provided, my syrup has come out quite dark is it lighter when you put edible glitter in it? I omitted it from mine as was unsure of what type to use as i was worried it would just dissolve? many thanks
goodfoodteam's picture
31st Oct, 2016
Thanks for your query, the consistency is still quite runny, like a thin cordial. The edible glitter doesn't lighten it as such but does add a pretty shimmer. The glitter doesn't dissolve - make sure it is an edible one (available from large supermarkets in the baking/ decorating section) if you do decide to use it. We'd suggest going on taste. If you like it and it tastes good then go for it. You can decorate the bottle to turn it into a pretty gift.
22nd Dec, 2015
This sounds great, but can we vary the spices? for instance, replace 1 tsp ginger by the same amount of French gingerbread spice mix (containing cinnamon, ginger, star anise, cloves...). and would this alter the time it keeps? Thanks for your help.
goodfoodteam's picture
22nd Dec, 2015
Hi there. Altering the variations of spices is no problem as long as you keep to the same amounts. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.