Gingerbread Syrup

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.



  • 300g golden caster sugar
  • 1 tbsp ground ginger
  • 1 cinnamon stick
  • edible gold glitter (optional)
  • 1 cinnamon stick
  • ribbon


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.


  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.

Nutrition per serving

  • Calories 49
  • Carbohydrates 12
  • Saturated Fat
  • Sugar 12
  • Protein
  • Fat
  • Fiber
  • Salt


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