Slice up your jalapeños. Set aside.
In a small saucepan, add your water and bring to a boil over medium-high heat.
Once boiling, add in your sugar. Stir the mixture until the sugar is completely dissolved.
Lower the heat to low and add in your sliced jalapeños and steep for 3-5 minutes, stirring frequently.
Remove the pan from the heat and allow the jalapeños to steep in the syrup mixture for 10-15 minutes, testing every 5 minutes for the desired level of spiciness.
Once the syrup is to your liking, drain the syrup through a fine mesh strainer into an airtight container and store in the fridge for up to a month.
The typical ratio of simple syrup is 1:1 for sugar to water. For this recipe, I like to use a 3:2 ratio for sugar to water. This ensures that the syrup will be sweet enough for the drinks without the drinks becoming too spicy to enjoy.
I choose a blend of 1 part brown sugar to 2 parts white sugar for this simple syrup. The brown sugar gives the syrup a subtle caramel flavour that works incredibly well with the use of jalapeños.
Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 2mg | Potassium: 8mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg