The BBC Good Food logo
Gingerbread syrup

Gingerbread syrup

By
Rating: 4 out of 5.14 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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

Recipe from Good Food magazine, December 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content