...the best gingerbread syrup recipe...
1 Litter Water
1 kg Caster Sugar
100 g Fresh Ginger
2 Vanilla Beans
6 Star Anise
6 Cinnamon Stick
Zest From One Orange
Zest from Two Lemons
In a high-sided saucepan over medium-high heat, bring all ingredients to a boil.
Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.
After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 1 month.