Gingerbread Syrup
Yield: 500 ml
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Ingredients
- 300 g light brown sugar
- 200 ml water
- 1 Tbsp ground ginger
- 1 cinnamon stick
- edible gold glitter (optional)
Instructions
Sterilise The Jars:
- Place jars, lids, and bands in an empty dishwasher and run through a complete cycle with no detergent.Leave jars in the dishwasher until ready to fill.
Make The Syrup:
- Put the sugar, water and ground ginger into a medium saucepan, and stir gently to combine.300 g light brown sugar, 200 ml water, 1 Tbsp ground ginger
- Add the cinnamon stick, and bring to a gentle boil over medium heat.1 cinnamon stick
- Simmer for 5 minutes until sugar has completely dissolved. Stir gently.
- Add the glitter, if using, and stir to incorporateedible gold glitter
- Pour into sterilised jars. Keep refrigerated for up to 1 year.