Ginger Cinnamon Syrup.

Peel and slice 2 large Ginger Roots into dimes. In a large saucepan add 4 cups sugar, 4 cups of water, the ginger and 8 cinnamon sticks. Bring to a boil. Lower heat to a medium simmer for 45 min. Let syrup cool to room temperature. Pour syrup along with ginger slices and Cinnamon sticks into a sealed container. Refrigerate for at least 48 hours. When ready to use, filter the syrup with a fine mesh strainer removing ginger and cinnamon.

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