Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
15 Mins
Total Time
45 Mins
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.

How to Make It

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.

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