Your Collection

Your shopping cart is currently empty

Shop Now


Gingerbread Syrup

Addition 30

Gingerbread Syrup


250 ml Water
250 g Brown sugar
3 Cinnamon sticks
1 tbsp Fresh ginger (finely diced)
½ tsp Black pepper


Small saucepan Chef's knife Fine sieve Sterilized glass jar with lid for storage


Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add the cinnamon sticks, fresh ginger and black pepper and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve and keep refrigerated for up to 3 weeks.