Low FODMAP Gingerbread Syrup
Recipe: https://recipestripper.com/recipes/fd27a24f-fd24-475a-ab57-5199828235c4
Original source: https://www.fodmapeveryday.com/recipes/low-fodmap-gingerbread-syrup/
Recipe image: https://www.fodmapeveryday.com/wp-content/uploads/2023/11/horizontal-image-of-Low-FODMAP-Gingerbread-Syrup-drizzled-on-top-of-a-latte-with-whipped-cream.jpg

Low FODMAP Gingerbread Syrup can be used to drizzle over ice cream, yogurt, oatmeal – or use to make a gingerbread latte! You do need fresh ginger for this recipe, and quite a bit of it, but the results are outrageously delicious. Simmered with molasses and spices, your home will smell AMAZING!Low FODMAP Serving Size Information: Makes 1 1/8 cups (270 ml); serving size 1 tablespoon; 18 servings
Yield: 18
Prep time: PT5M
Cook time: PT5M
Total time: PT40M

Ingredients
- 1 cup (240 ml) water
- 4- ounces (115 g) fresh ginger,  (peeled and cut into chunks)
- ⅔ cup (141 g) packed light brown sugar
- 1/3 cup (75 ml) unsulphured molasses
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice

Instructions
1. Place water, ginger, brown sugar, molasses, cinnamon, cloves, and allspice in a small saucepan and stir to combine. Bring to a boil over medium heat, stirring a few times. Adjust heat and simmer for 5 minutes. Turn heat off and let mixture sit for 30 minutes.
2. Strain syrup and solids through a fine-meshed strainer; discard solids. Syrup can be refrigerated in an airtight container for 2 weeks.
3. To use, drizzle over ice cream, oatmeal, or into coffee. You can make a latte by stirring into espresso, adding steamed milk and top with optional whipped cream with extra Gingerbread Syrup drizzle!