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Lime and Chilli Syrup

Lime and Chilli Syrup

Brought to you by: OcadoLife

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Mixologist Kate Hawkings’ Lime and Chilli Tequila Fizz is a spicy infusion that gets punchier over time. Try it in her Lime and Chilli Tequila Fizz, or mix one part syrup with two parts gin and pour over ice for a zesty gimlet. For a zingy soft drink, add a dash to ginger beer. Keep the syrup in tip-top condition by sterilising your bottles: wash the bottles and lids then pop on a tray in the oven at 180°C/160°C fan/gas 4 for 15 mins.
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  • 350g caster sugar
  • 4 limes, zest pared and cut into strips
  • 2 red chillies, sliced and deseeded


Step 1

Heat the sugar with 350ml water in a pan to dissolve. Add the zest and chillies; simmer for 2 mins. Cool completely.

Step 2

Put the zest and chillies into sterilised bottles and pour in the syrup. Leave to infuse for at least 24 hrs before using. Keeps for 1 month in the fridge.

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