Gingerbread syrup

Gingerbread syrup

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(11 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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1st Dec, 2018
This is Christmas in a bottle and the glitter gives it such a beautiful effect! I wish I had made more as gifts. The recipe works perfect and I used regular caster sugar rather than golden which still looks the same colour as the picture.
26th Oct, 2017
This was horrible, I doubled up the recipe to make 2 gifts but it didn't seem to make quite enough to fill the bottles and I didn't think the taste of the ginger powder really worked in a syrup. I've thrown it all away. Disappointing!
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.
12th Dec, 2017
Hi guys, I made this syrup about 4 weeks ago and have kept in sterilised bottles at the back of a cool dark cupboard since. I have brought them out today to add labels to as I'm packaging them for Christmas gifts and noticed a layer of mould had grown across the top of one of them. There is no sign of mould on any of the others, what's your thoughts? I've discarded the mouldy one obviously but as there's no sign of any mould on the others should they still be safe to use? Also unsure why this happened as I thought they would keep for up to a year? Having done a bit of research though all other gingerbread syrup recipes I've found all say to use within a couple of weeks...? Thanks!
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. It sounds like there may have been some residue of some sort in one of the bottles. If you followed the recipe exactly, it will keep in a cool, dark place for a year so there shouldn't be a problem with the other bottles.
11th Nov, 2017
I hope this isn't a stupid question. Do you remove the cinnamon stick before pouring into the bottle?
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. Yes, you discard the cinnamon stick before pouring into a sterilised bottle.
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.


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