Spiced pear and ginger mulling syrup recipe
A satisfying homemade syrup that's perfect as a gift this festive season. So simple to make, simply infuse the blitzed pears with the other ingredients overnight and bottle up in sterilised bottles
See method- Makes 1.2ltrs
- Takes 15 mins plus overnight infusing
- 17 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 x 410g tins pear quarters or halves in juice
- 1 cinnamon stick
- 5 black peppercorns
- 1 star anise
- 3 cloves
- 5cm fresh ginger, sliced
- 2 balls of stem ginger, roughly chopped, plus 4 tbsp syrup
- 1 lemon, zest pared
- 250g caster sugar
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Shop ingredientsEach serving contains
- Energy
- 75kJ 17.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 4.5gProtein 0.0gFibre 0.1g
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Method
- Empty the pears and their juice into a large saucepan and blitz with a stick blender. Stir in the dried spices, fresh and stem ginger and syrup, and 500ml water. Bring to the boil, then remove from the heat. Pare a lemon and add the zest to the pan, cover and set aside at room temperature to cool and infuse for at least 6 hrs or overnight.
- Strain everything through a fine sieve into a clean pan. Add the sugar and bring to a simmer over a low-medium heat, stirring, until the sugar has dissolved. Pour the syrup into sterilised* gifting bottles; leave to cool. Will keep for up to 3 months in a cool, dark place and use within 2 weeks once opened.
- Heat 400ml syrup with 750ml cider, red or white wine for a winter warmer, or top up with fizzy water or bubbly.
- See more Drinks recipes
*To sterilise glass bottles, 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 rubber seals for 10 mins, then leave to dry.
