250 ml Water
250 g Granulated white sugar
2 Birds’ eye chillies, sliced
Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add the chillies and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve and keep refrigerated for up to 3 weeks.