Purga syrup (mel di purga)

Instructions

1. Rinse the dried purga root and break it into pieces.
2. In a large saucepan, bring the cane sugar juice to a boil with the root and the cinnamon stick.
3. Lower the heat and let it simmer for 30 minutes, until reduced by a third.
4. Add the sugar and stir until fully dissolved.
5. Continue cooking for 5 to 10 minutes to obtain a coating syrup.
6. Strain the syrup to remove the root and the cinnamon.
7. Let it cool, then store in a bottle in the fridge.