Gingerbread Syrup is a traditional American recipe for a classic spiced syrup with the flavours of gingerbread which can be used to flavour desserts, biscuits (cookies) and drinks. The full recipe is presented here and I hope you enjoy this classic American version of: Gingerbread Syrup.
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Ingredients:
5cm piece of fresh ginger, peeled and sliced into 3mm thick rounds
140g light brown sugar
100ml treacle (molasses)
3 cinnamon sticks
1 tsp whole cloves
1 tsp whole allspice berries
1/4 tsp freshly-grated nutmeg
1/4 tsp ground black pepper
2 tsp vanilla extract
Method:
Combine the treacle, brown sugar, 250ml water, ginger, cinnamon, cloves, allspice, nutmeg and black pepper in a small saucepan.
Bring to a simmer over medium heat. Reduce the heat to low and cook for 5 minutes, stirring until the sugar is fully dissolved. Remove from the heat and stir in the vanilla. Cover and set aside to steep for 30 minutes.
Strain the syrup through a fine mesh sieve. Transfer to a jar, seal securely then set aside to cool to room temperature.
Store in the refrigerator, where it will keep for up to 1 month.
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