In this easy to make mince pie syrup recipe, I’ll show you how to make a syrup that adds a festive flair to your Christmas cocktails.
I have a confession to make: I don’t actually like mince pies. (And I suspect quite a lot of you don’t either). But trust me, this mince pie syrup will add a spicy rich warmth to any cocktail you care to mix up this Christmas.
For a cracker of a cocktail try mixing up a Gin~gle Bells cocktail that makes good use of the syrup ~ or create your own!
- 1 cup / 240ml water
- 1 cup / 240ml light brown sugar
- ½ cup / 120ml mincemeat
- Put all three ingredients in a pan and heat gently until the sugar dissolves.
- Leave to cool. Preferably overnight to let the flavours infuse.
- Strain through a muslin cloth draped over a sieve or use a jelly bag.
- Pour the syrup into a sterilised bottle.
- You won’t get a clear syrup from this recipe. The muslin cloth or jelly bag won’t have removed any speckles of spice from the syrup but this all adds to the flavour and appearance.
- This syrup will keep in the fridge for a few weeks.