Go Back
Print

Peach & Scotch Bonnet Pepper Syrup

Servings 200 mL
Author Monica C

Ingredients

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

Instructions

  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.