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Ginger-Habanero Syrup

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  • SERVINGS: Makes 6 ounces
  • •MAKE-AHEAD

Use this syrup to make the Pomegranate-Ginger-Chile Nojito.

  1. 6 ounces Simple Syrup, heated
  2. 1 tablespoon plus 1 teaspoon chopped fresh ginger
  3. 1 halved and seeded habanero chile
  1. In a heatproof bowl, combine the hot Simple Syrup with the ginger and the habanero chile; let steep for 10 minutes. Strain into an airtight container and let cool completely. Refrigerate for up to 2 weeks.
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