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Nigella Lawson
Red-Hot Chilli Syrup
Nigella Lucy Lawson (born 6 January 1960) is an English journalist, cookery writer, and television presenter. She wrote a restaurant column for the Spectator before becoming deputy literary editor of the Sunday Times in 1986....more.

Next time when you are having an ice cream, instead of using chocolate syrup, try this. Its absolutely delicious. Never in my life would I try such a weird recipe. Who would have thought serving chilli on an ice cream! Especially being Asian, its just not what you do!

It was actually my sister who encouraged me to make this syrup, and surprisingly its quite good. Nigella uses one whole chili which adds some taste, but does not give any heat (she uses the large chilli not small, hot fiery ones). But an Asian being Asian, added an extra chilli after my first vanilla ice cream, and WOW, it gives a bit of a kick, a little bit hot but yet exciting when you can have nice hot and cold ice-cream combination.  If you are a food tasting adventurer, try this one. You’ll love it!


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Put the sugar and water into a saucepan, and dissolve the sugar over a gentle heat.
Then turn up the heat and bring to the boil and let bubble for 15 minutes until the liquid's reduced with clear viscous syrup. When it's ready it should give the back of the wooden spoon a sticky glossy coating when you dip in it, but do not stir at any stage in the proceedings, or the syrup wil crystallise.
Turn off the heat and add in the chilli, swirl (again, do not stir)
then pour into a glass jug to cool slightly.
Only then the syrup can be stirred so that the red flecks are distributed throughout, rather than just being suspended on the top.

The syrup can be keep in a tight lidded glass jar till you need to use it. If the syrup is too hard, just stand the jar in a bowl of warm water to loosen up a little.

Source : Nigella Lawson "Forever Summer"


- 250g caster sugar
- 250ml water
- 1 long red fresh chilli, unseeded and chopped very finely

MAKES: Enough for about 12 bowls of ice cream


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