Advertisement
Gingersnap Syrup
- Makes about
3½ cups
- Difficulty
Easy
By Cheryl Day and Griffith Day
Published 2015
We love to add this syrup to a glass of seltzer over ice with a sprig of mint to create a light, refreshing summery drink. It has become one of the most popular syrups we make at the bakery–many of our customers request it in their lattes.
Ingredients
4 cups 3 cups ½ pound
Method
In a medium heavy saucepan, combine the sugar, water, ginger, cinnamon stick, and cardamom pods and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat and simmer gently for 30 minutes. Remove from the heat and let cool to room temperature.
Set a fine-mesh sieve over a bowl and pour the syrup through the sieve. Put the cinnamon stick in a jar and discard th
Get online access via ckbk
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Already a member?
Sorry, this à la carte cookbook is not currently available to buy in your country
Part of
Advertisement
Advertisement
No reviews for this recipe