Jalapeno Lemonade

You’re gonna want to put your mouth on this, trust me. Yah, yah… that’s what she said; got it. But seriously, this jalapeno lemonade is spicy, tart and refreshing, making it perfect for the up and coming warm weather.
|Written April 9, 2014

INGREDIENTS

  • 8 lemons
  • 8 limes
  • 3 cups sugar
  • 5 cups water
  • 5 jalapeño peppers
SERVINGS8 servings
TOTAL TIME15minutes
PREP5minutes
INACTIVE5minutes
COOK5minutes

Jalapeno Lemonade

1

Lemonade is a pretty simple recipe. Lemons, sugar, water and stir. Because of it’s simplicity, I suggest you use the best fruit possible: organic for sure, biodynamic if you can find it.

Lemon Lime

2

We’ll begin with the simple syrup because it will need to cool. Slice up those 5 jalapeno peppers and add them, seeds and all, to a small sauce pan. Add in 3 cups of sugar and only 2 cups of the water. Warm the mixture over a low heat but once the sugar begins to dissolve, turn it up to medium-high. When it just begins to simmer, remove it from the heat and let it steep for about 5 minutes. Then strain out the jalapenos and let the syrup cool.

NOTE: Syrup in this fashion is usually referred to as a rich syrup. The only difference between a rich syrup and a simple syrup is that simple syrup is a 1:1 ratio and rich syrup uses more sugar.

Jalapeno Syrup

3

In a large pitcher, juice the 8 lemons and 8 limes, add in the remaining 3 cups of water and sweeten to taste with the syrup. Serve over ice and garnish with citrus and jalapeno slices.

Jalapeno Lemonade with Garnish

 

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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