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Dave,
My husband and I recently had a "red hot passion" drink at Chambers in Minneapolis. It was the most delicious concoction of flavors I have ever had (chili-infused passion syrup mixed with Makers Mark Whiskey). We want to make this for our families at Christmas or New Years. We have tried to find a way to make our own chili-infused passion syrup. So far we have been unsuccessful in doing so. We made it as far as finding a good passion fruit juice mixed with a little apple and pear juice. We got 6 jalapeno peppers. On Tikiroom.com they recommend boiling the syrup first and adding sugar until it is 1/3 the original amount. Then add the herb/food to infuse. Well, we are hoping to get more detailed information. What type of peppers do we use? How many and how much juice? Do we add sugar? Do we add the peppers to the juice and THEN bring it to a boil and boil it down? Do we cut the peppers in half? De-seed? De-vein? I really see this chili-infusing thing becoming much more popular in the future. I have made my own thyme infused lemon syrup and it is wonderful with Vodka! (also a Chambers drink). I would love to hear your thoughts and suggestions on this syrup. Thank you very much for your time.
Jocelyn
Hello Jocelyn:
To make thin syrup, use 1 cup sugar for 2 cups passion fruit juice, plus 1 jalapeno, stem and seeds removed, minced. In a saucepan, boil this mixture down until you reach the desired consistency. Then strain the syrup and you’re ready.
Dave
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