Chilli Syrup

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.