A straight forward Jalapeño Simple Syrup recipe for cocktails that makes 3/4 cup, or six ounces of jalapeno simple syrup. The syrup itself comes together in just five minutes, but I recommend steeping the jalapenos in the syrup for at least 20 minutes for added flavor.
This jalapeno simple syrup recipe isn’t super spicy, but it does have a kick of heat and a lot of that vegetal, jalapeno pepper flavor. It’s absolutely delicious in homemade margaritas (or other cocktails), and spirit-free drinks, and keeps in the refrigerator for up to two weeks. If you want to extend the life of your syrup, add a teaspoon of vodka for an additional two weeks.
Ingredients
- 1/2 cup Water
- 1/2 cup Granulated Sugar
- 2 medium-sized Jalapeño Peppers, thinly sliced (see notes)
Ingredient Notes
There’s really just one ingredient note. 🙂 For the jalapeños, I keep the seeds and membranes intact for this simple syrup recipe. It adds some heat to the syrup, but it isn’t overwhelming. If you’re really against the spiciness of the jalapeños and want more of the flavor of the pepper in this syrup, remove most of the seeds and membranes from the jalapeno slices.
Simple syrups are one of my favorite ways to add a little creativity to cocktails. They’re incredibly versatile: you can add fresh herbs, fruit, vegetables, spices, etc. to them for added flavor in any cocktail (or spirit-free drinks)!
This recipe is really simple (ha!) and easy to make. Most simple syrups are equal parts water and sugar, so you can take that ratio and make as much or as little simple syrup as you please. For this particular recipe, I found that 1/2 cup each of water and sugar was a great ratio for two jalapeños. Feel free to experiment with different ratios to find your favorite balance.
Directions
- Combine water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then turn the heat to medium-low.
- Stir in jalapeño slices. Let the syrup come to a gentle simmer, and simmer over medium-low heat for five minutes.
- Remove the pan from the heat. Leave the jalapeño slices in the syrup to steep for 20 minutes, then strain the syrup through a fine mesh sieve into a glass jar.
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