Habanero Simple Syrup Recipes

HABANERO SIMPLE SYRUP

Steps:

• Slice off the habanero stems and cut the habanero straight down the middle. Keep the seeds and membrane intact or remove them for a less intense heat.
• Pour the water into a pan and heat to high.
• When water is hot but not yet boiling, add the sugar into the water and stir to combine until the water turns from murky to clear.
• Add in the habanero halves and bring the sugar water mix to a fast boil.
• Lower the heat and simmer for 10 minutes. During this time, the sugar water will thicken slightly and it may take on a tinge of color (from the habaneros).
• Remove the sugar-water from the heat, and let it cool for 30 to 45 minutes until it reaches room temperature.
• Remove the habanero pepper pieces, along with any seeds that may have dislodged during the simmering.
• Pour the simple syrup into a sealable container and refrigerate.

HABANERO SIMPLE SYRUP

Steps:

• 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.

HABANERO SIMPLE SYRUP

Steps:

• 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.

HABANERO-HIBISCUS SOUR

Steps:

• Syrup:Combine sugar, 2 habaneros, and 1/2 cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat. Halve remaining habanero lengthwise, and stir into syrup along with flowers. Let steep 10 minutes. Strain into a Ball jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month. (Makes 1/2 cup.)
• Cocktail:Fill a cocktail shaker halfway with ice. Add pisco, syrup, and lime juice. Shake vigorously 10 seconds; strain evenly into 2 chilled coupe glasses. Add egg whites to shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into glasses. Top each with a few dashes of bitters; serve immediately.