This Ginger syrup is the perfect Christmas gift or to have for yourself. Try it on icecream or cake!
Prep time: 10 minutes
- 200 gms of Castor Sugar
- 200 gms of Dark Cane Sugar
- 200 mls of Water
- 1Tbsp of Ground Ginger
- 1 Cinnamon Stick
- Edible gold glitter
Put the sugars and water in a saucepan and add the cinnamon stick.
Bring to a gentle boil, simmer stirring till the sugar has dissolved.
Stir in a little edible glitter.
Bottle it and decorate with ribbons and maybe a cinnamon stick.
This will keep for a year