- 2 jalapeños sliced into coins
- 1 cup white granulated sugar substitute for brown sugar
- 1 cup water
Slice the jalapeño peppers into coins, leaving the seeds in.
In a pot over medium high heat, add the water, sugar and jalapeño slices.
Bring everything to a boil without stirring. The sugar should dissolve completely into the water.
Immediately reduce the heat to medium low and let simmer for 15-20 minutes. The syrup continues to thicken as it cools.
Strain the jalapeños out of the syrup for a milder version of this recipe. Otherwise leave them in if you like heat.
Cool completely before storing and mix into all of your favorite cocktails or mocktails.
- Store completely cooled jalapeno simple syrup in an air tight container for up to 2 weeks in the refrigerator. Mason jars work really well.
- Use a fine mesh strainer to remove the jalapeño slices and seeds from the syrup if you like it mild.
- Do not stir the sugar and water. However, if the sugar begins to crystalize around the sides of the pan, run a wooden spoon around the sides to break up the crystallization.
Calories: 782kcal | Carbohydrates: 202g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 73mg | Fiber: 1g | Sugar: 201g | Vitamin A: 302IU | Vitamin C: 33mg | Calcium: 12mg | Iron: 1mg