Peach & Scotch Bonnet Pepper Syrup

You can pretty much convince me on anything that combines sweet and spicy flavours. It’s my favourite combination, and since I tend to have a lot of peaches lying around the house, it only seemed natural to pair it with some heat. I love this syrup and I am sure you will too, especially when paired with the Hot Peach Daiquiri featured in the ‘Battle of the Fruits’.

Peach & Scotch Bonnet Pepper Syrup

Servings 200 mL
Author Monica C


  • 200 mL Peach Juice see recipe notes for juice
  • 50 mL Brown Sugar
  • 1 Small Scotch Bonnet sliced


  1. In a saucer, combine all ingredients and bring to a boil

  2. Allow this to simmer for 5 minutes and let it cool to room temperature

  3. Once cooled, refrigerate for a maximum of 1 week

Recipe Notes

The peach juice was a simple blend of peaches and water. Once blended, you just strain the contents to then make the syrup. You could technically cut up the peaches and place the water and other syrup ingredients into the saucer and allow this to boil. This would then have to be followed with blending and straining. I avoid this method only because I can get sloppy in the kitchen which leads to the inevitable burns. If you aren't as careless at times as I am, then I'd recommend this. Don't forget the scotch bonnet as well!

For a 200mL juice yield that is needed for the syrup, I used 1½ cups of peaches with ½ cup of water.

Monica Carbonell

Hi, I’m Monica and I’m your Fairy Barmother. At Liquid Culture, creativity is encouraged and education is used to empower followers to be the best they can be. We want to provide you with the tools to confidently bartend within your own home and to have some fun while doing it too! Inside this website you will find recipes, videos, articles and more that will teach you everything you need to know about being your best Home Bartender!


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