Roasted Pumpkin Syrup

A syrup that recreates the flavours of pumpkin pie. - All Day Cocktails

Ingredients:

600g (1lb 5oz) pumpkin (winter squash), sksin and seeds removed, cut into 4cm (1½in) cubes.

100g (3½oz) brown sugar

200g (7oz) caster (superfine) sugar

1 cinnamon stick

Preheat the oven to 180°C (350°F) and roast the pumpkin for 45 minutes.

Make a sugar syrup by combining the sugars with 650ml (22fl oz) water in a saucepan  and stirring over a medium heat until dissolved, about 5 minutes.

Once the pumpkin is roasted, transfer to a food processor or high-speed blender and blitz to a smooth puree. Pour into another sauepan, add the sugar syrup and cinnamon stick, mix well and simmer over a medium heat for 15 minutes.

Strain the syrup and transfer to a sterilised glass bottle. Store in the fridge for up to 2 weeks.