Simple Syrup is easy: equal parts sugar, water and whatever you want to infuse, from sliced peppers to flower petals. Heat until sugar is dissolved, steep, strain and you’ve got syrup for a few weeks. Keep refrigerated and use in teas, sparkling water creations, and cocktails. From the original Zocalo days, make Lily’s famous immunity infusion: muddled ginger slices, lemon, honey, hot water, herbal tea, and hot pepper simple syrup to taste.
Photo by my friend, Samantha Lord.
Hot Pepper Simple Syrup
makes about 1½ cups simple syrup; use in teas and/or cocktails
Ingredients
- 1 cup granulated sugar C&H
- 1 cup water
- 2–4 fresh chile peppers, sliced (your call on the seeds, include them for extra intensity!)
Instructions
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Measure sugar and water into a saucepan and bring to a light boil. Reduce heat and simmer until sugar is dissolved then add the chiles. Simmer one minute and then cover, remove from heat, and allow to steep for 30 minutes.
Strain into a jar and discard the solids. Cool to room temperature and keep refrigerated. Lasts a long time.
