Orange & Cinnamon Syrup
Ready in: Under 15 Mins
Each drop of this sweet and fruity concoction is a divine little dream that makes everything a bit more delicious. It’s perfect for flavouring your favourite hot beverage, as a sauce for desserts, as a spread for toast and much more. Stirred into hot milk, it makes an amazing night cap for cold winter evenings. The recipe makes 1 small bottle (about 200ml). Extracted from Advent by Kerstin Niehoff and Laura Fleiter. Murdoch Books, £12.99. Photography by Laura Fleiter.
Ingredients:
1 orange, or 100ml orange juice200g raw sugar
3 tsp ground cinnamon
method:
- Squeeze the orange and transfer the juice to a measuring cup. Add enough water to make 200ml, then strain the liquid into a small saucepan.
- Whisk in the raw sugar and cinnamon. Bring to the boil, then reduce the heat to low and simmer for 8–10 minutes.
- Transfer the syrup into a small, clean bottle and set aside to cool before sealing. Stored in a cool, dark place, this syrup will keep for at least two months.
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