Gingerbread Syrup Recipe

This stuff was worth the trip all the way to Lapland.

My Gingerbread Sours was made at The Loft, the only cocktail bar in the Arctic Circle and it was something else!  Our host attributed the incredible taste to her home made Gingerbread Syrup and since we won’t ever be able to taste it again  I decided to make my own.

You Will Need

Fresh ginger (a big chunk)

3 cinnamon sticks

2 teaspoons cloves

2 teaspoons peppercorns

1 cup soft brown sugar

1 cup caster sugar

Method

  • In a large pan combine the sugar with 2 cups cold water and mix well
  • Warm over a medium heat
  • Peel and finely slice the ginger.  How much you use depends on how strong you’d like the syrup to taste
  • Place the ginger in with the water and sugar
  • Add the spices
  • Continue to stir over a low heat but do not boil
  • Bring to a simmer and hold there for about 5 minutes
  • Turn off the heat and allow to cool
  • Strain
  • Pour in to sterilised bottles
  • This would probably stay fresh for longer but I’d recommend keeping it in the fridge and using within two weeks

Obviously I’ve made this with a plan to create cocktails but its also great in coffee or hot chocolate or anywhere else that needs a little extra sugar and spice.

Love Rachel ❤️

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