Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Red pepper adds a spicy kick that acts as the perfect complement to sweet strawberries in Strawberry-Chile Syrup. Keep Strawberry-Chile Syrup in your fridge all summer long to give your iced tea or cocktails an extra-fresh zing.
Makes 2 1/2 cups
Total time: 45 Minutes
2 cups sugar
2 cups water
1 cup fresh sliced strawberries
1/4 teaspoon dried crushed red pepper
Bring sugar, water, strawberries, and dried crushed red pepper to a boil in a medium saucepan over medium-high heat, stirring just until sugar dissolves. Boil 2 minutes. (Do not stir.) Remove from heat. Press through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out liquid; discard solids. Cool completely (about 30 minutes). Transfer to a jar; cover and refrigerate up to 3 months.