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Chilli Syrup

Addition 26

Chilli Syrup


250 ml Water
250 g Granulated white sugar
2 Birds’ eye chillies, sliced


Small saucepan Fine sieve Sterilized glass jar with lid for storage


Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add the chillies and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve and keep refrigerated for up to 3 weeks.