Gingerbread syrup

Gingerbread syrup

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: per tbsp
HighlightNutrientUnit
kcal49
low infat0g
saturates0g
carbs12g
sugars12g
fibre0g
protein0g
salt0g
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Ingredients

To decorate

Method

  • STEP 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).

  • STEP 2

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

RECIPE TIPS
STERILISING BOTTLES

Wash the bottles in hot, soapy water, rinse, then place on a baking tray and put in  a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.

Goes well with

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    Overall rating

    Rating: 4 out of 5.12 ratings
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