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Ingredients1 h 25 m servings 49 cals
Original recipe yields 16 servings (8 fluid ounces)
- Bring water to a boil in a saucepan. Slowly stir sugar into boiling water until sugar is dissolved, 2 to 3 minutes. Add habanero peppers to sugar-water mixture, reduce heat to medium-low, and simmer until syrup is thickened and pepper has slightly colored the syrup, about 15 minutes.
- Remove saucepan from heat and let syrup cool, about 1 hour. Remove peppers from syrup and store syrup in a glass jar.
- Cook's Note:
- If you want a spicier syrup let the peppers steep longer.
Per Serving: 49 calories; 0 g fat; 12.5 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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