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Gingerbread cordial recipe

Gingerbread cordial recipe

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Sugar and spice and all things nice, this gingerbread cordial is packed full with festive flavours. This is a great gift idea for that special someone. See method

  • Makes 600ml
  • Takes 25 mins
  • 67 calories / serving


  • 400g light brown sugar
  • 400g water
  • 35g piece fresh root ginger, peeled and sliced
  • 1 cinnamon stick
  • juice and pared zest 1 lemon
  • 1 clove
  • 3 black peppercorns
  • *you will also need sterilised bottles (enough for the quantity), plus labels and ribbon

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    16g 18%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 16.4g Protein 0.1g Fibre 0.3g


  1. Put everything in a saucepan over a medium heat. Bring to the boil and turn the heat to a simmer. Cook for 10-15 mins until the ginger is starting to soften and the mixture is becoming really fragrant.
  2. Strain into sterilised* bottles, seal and leave to cool. Label and decorate with ribbon, then store in the fridge. This will keep in the fridge in a sealed container for up to one month.

Tip: Serve with still or sparkling water, or pour a little over ice cream or a meringue dessert.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

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