Pumpkin Spice Syrup
Takes 20 minutes
Serves 16
Ingredients
- 200 ml maple syrup ¾ cup, or 200g brown sugar or coconut sugar (1 cup)
- 200 g pumpkin purée ¾ cup
- 150 ml water ⅔ cup if using maple syrup, or 200ml water (¾ cup) if using sugar
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of ground nutmeg
- Pinch of ground cloves
- Pinch of ground allspice
- Pinch of salt
- 5 ml vanilla extract 1 tsp
Instructions
- Add the maple syrup or sugar, pumpkin purée, water and spices to a small saucepan. Whisk together over a medium heat until the sugar has completely dissolved, if using.
- Reduce the heat to low and gently simmer for 5–8 minutes. Avoid letting it come to a rolling boil. This helps cook out the raw taste of the pumpkin and allows the spices to infuse.
- Remove from the heat and stir through the vanilla extract.
- Pour the mixture through a fine-mesh sieve into a bowl or jug, gently pressing the solids with the back of a spoon to extract as much syrup as possible.
- Pour into a clean glass bottle or jar and leave to cool completely before sealing.
- Store in the fridge for up to 2–3 weeks.
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