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Homemade PSL Syrup


  • 2 cups water
  • 1 1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon or 4-5 cinnamon sticks I did a half and half thing
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • a scant 1/2 teaspoon cloves I go easy on the cloves, because I think they are such a strong flavor
  • 4 heaping tablespoons pumpkin puree


  1. In a pot, combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).

  2. Strain the mixture through a fine mesh strainer. Store in an air tight container. You can keep unused syrup in the refrigerator for up to two weeks. Before use be sure to give the syrup a good shake as it will separate during hours of un use.