- Preparation and cooking time
- 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
- 1 cinnamon stick
- 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.
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.