Chilli and Ginger Syrup

    1 hour 40 minutes

    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.


    Auckland, New Zealand
    6 people made this

    Makes: 3 cups syrup

    • 450g fresh ginger
    • 2 cups hot water
    • 2 cups caster sugar
    • 1/4 cup green cardamon pods
    • 2 sticks cinnamon
    • 6 fresh cayenne chillies

    Preparation:10min  ›  Cook:1hour30min  ›  Ready in:1hour40min 

    1. Peel ginger and slice very thinly using a mandolin. Be careful of your fingers!
    2. Mix sugar and water until dissolved.
    3. 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.
    4. 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.

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