Gingerbread syrup

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N/A

Makes 500ml

Source

Ingredients

300g golden caster sugar

1 tbsp ground ginger

1 cinnamon stick

edible gold glitter (optional)

1 cinnamon stick

ribbon

Method

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).

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