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Gingerbread Syrup

Yields20 ServingsPrep Time2 hrs 15 mins

This is a Sips From Scripts original recipe for gingerbread simple syrup for cocktails made using the sous vide method.

Gingerbread Simple Syrup Recipe

Ingredients
 100 g White Sugar
 100 g Brown Sugar
 200 ml Hot Water
 1 tbsp Honey
 18 g Gum Arabic Powder
 140 g Ginger
 7 Whole Cloves
 3 drops Vanilla Extract
 1 Cinnamon Stick
 ½ tsp Ground Nutmeg
 ½ tsp Whole Allspice Berries
 ½ tsp Whole Black Peppercorns
Method
1

Fill a large pot with hot water.

2

Place immersion circulator inside pot of water and set to 145°F.

3

Peel and rough chop ginger, then measure out 140 g ginger slices.

4

Add 100 g white sugar, 100 g brown sugar, and 18 g gum arabic powder to a blender and blend until combined.

5

Slowly pour 200 ml hot water into blender and blend until sugars are dissolved.

6

Add 1 TBSP honey, 140 g ginger, and 3 drops vanilla extract to blender and blend for 2-3 more minutes until ingredients are thoroughly combined.

7

Pour ginger mixture into a sealable freezer bag.

8

Add 7 cloves, cinnamon stick, ½ tsp ground nutmeg, ½ tsp allspice berries, and ½ tsp peppercorns to bag and stir to mix.

9

Once the water has heated to 145°F, seal the freezer bag, place it in the water while leaving the top 3-4 inches of the bag outside of the water, and secure the top of the bag to the side of the pot with clips.

10

Let syrup cook in the pot at 145°F for 2 hours.

11

Once cooked, place the bag into an ice bath to shock the syrup, then let cool.

12

Strain syrup through a fine mesh strainer 1-2 times to remove spices and any sugar particles.

13

Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.

Nutrition Facts

Servings 0