House prep · Syrup

Yellow Bell Pepper Syrup (2:1)

Yield

About 1 cup

Shelf life

1 week

Storage

Refrigerated

Ingredients

• 2 parts fresh yellow bell pepper juice (by weight)
• 1 part white sugar (by weight)
• Optional: 0.5% ascorbic acid by weight of juice, to slow browning

Method

1. 1Blend the juice and sugar until the sugar dissolves.