This is a syrup that is very tasty when added to drinks such as vodka, gin, rum. It is very warming and great in the cooler months. It is a recipe that I discovered and have refined to suit my tastes. The original called for dry chilli powder but I replaced this with the fresh cayennes.
Peel ginger and slice very thinly using a mandolin. Be careful of your fingers!
Mix sugar and water until dissolved.
Place all ingredients in a suitable sized pot and bring to the boil. Reduce heat and simmer for 1- 1 1/2 hours, stirring occasionally.
Strain syrup into bottles and seal.
The syrup will keep in the fridge in a sealed bottle for many weeks, but can be frozen, or should I say stored in the freezer because it will not freeze completely.
I will be experimenting with yellow Habaneros chillies soon to give a variation on flavour and colour.