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Strawberry-Chile Syrup

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 15 mins
Total time 45 mins
Yield Makes 2 1/2 cups
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.

Ingredients

  • 2 cups sugar
  • 2 cups water
  • 1 cup fresh sliced strawberries
  • 1/4 teaspoon dried crushed red pepper

How to Make It

  1. 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.