You can infuse simple syrup with just about any flavor you’d like from orange or lemon zest to flowers to ginger or hot chiles. I first made hot pepper simple syrup after enjoying Lily’s immunity infusion back in the early Zocalo days—muddled ginger slices, lemon, honey, hot water, herbal tea, and hot pepper simple syrup to taste. I like a brief simmer on the chiles to extract more oomph from the capsaicin.
Photo by 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
-
Heat sugar and water in a small pan over moderate heat until sugar is dissolved, stirring if you wish. Add chiles, simmer one minute, then remove from heat, cover, 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.
