Jalapeno Cucumber Lemonade
A hint of heat adds an unexpected twist
to this refreshing summertime favorite. The key to striking the right balance
with the recipe is to start with small amounts of jalapeno and gradually add more
until you find just the right level of spice to suit your tastes. It’s a lot
easier to add more than it is to adjust everything else to compensate for too
This recipe is great on its own or mixed with vodka or tequila for an adults-only treat.
Prep time: 15 minutes
Cook time: none
3 c. water
¾ c. fresh lemon juice (6-8 medium lemons)
1 large cucumber, peeled and cut into chunks
2 t. jalapeno pepper, seeds removed, finely minced
1/3 c. honey, preferably local
Rosemary sprigs with lower leaves removed
Cucumber chunks or slices
Jalapeno chunks or slices
water, lemon juice, cucumber, jalapeno, and honey to a blender and blend until
completely liquefied. Taste and add more jalapeno and/or honey, if desired.
Blend again if necessary.
liquid through a fine-mesh strainer to remove any larger particles and transfer the mixture to a large pitcher. Place in refrigerator to chill for at least 1 hour
3. To serve, pour over ice and garnish with slices of lemon, cucumber, and/or jalapeno. For a fancier presentation, thread chunks of cucumber and jalapeno onto sprigs of rosemary to garnish each glass.