Ginger Chile Simple Syrup

Time 15 minutes
Yields Makes 4 cups
Ginger Chile Simple Syrup
(Mariah Tauger/Los Angeles Times)
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Steeping chiles and fresh ginger slices in basic simple syrup infuses it with a kick ideal for the holidays. You can add more of one or the other if you’d like more warm gingery heat or chile spice. Once made, you can simply mix some with sparkling water for a spicy ginger ale or stir or shake into any cocktail or mocktail that calls for simple syrup to give it a bright taste. It’s especially good with citrus and spices.


Combine the sugar and 1 ½ cups water in a small saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar.


Add the ginger and chiles, reduce the heat to medium, and boil for 2 minutes longer. Remove from the heat. Divide the ginger and chiles among 2 pint jars or 4 half-pint jars, then pour the simple syrup into the jars. Seal the jars and cool to room temperature, then refrigerate until ready to use.

Make Ahead:
The simple syrup can be refrigerated for up to 2 weeks.