Tuesday 14 March 2017

Lemon & Chilli Syrup

This lemon and chilli syrup recipe is incredibly versatile. It can be used on desserts to add a fresh lemony and chilli flavour. It would also work really well in cocktails - just don't reduce it as much and use in place of simple syrup.

This recipe can be easily tweaked. If you're looking for the heat of the chilli, simply add the seeds. For a more lemony flavour, just double up the lemon.

I'll be using this syrup in a recipe soon, so stick around for pineapple fritters covered in lemon and chilli syrup.



284ml water
3 tbsp sugar
1 lemon
1 red chilli


  • In a saucepan, bring the water and the sugar to a boil.
  • Zest the lemon and add it to the saucepan. 
  • Once boiling turn heat down to a heavy simmer.
  • Cut the chilli into around 8 pieces, removing the seeds and stalk.
  • Add chilli to the saucepan and continue cooking on a heavy simmer.
  • You'll notice the syrup getting thicker, usually after around 10-15 minutes. 
  • Squeeze the lemon and add the lemon juice to the saucepan. 
  • Cook for another minute then remove from the heat. 
  • Pour the syrup into a heatproof container and leave to cool.
  • I like to leave the pieces of chilli and lemon in for 1 day before straining off. It lets the flavour infuse for longer.


No comments

Post a Comment

© A Tall Order | All rights reserved.
Blog Layout Created by pipdig