Jalapeno Lemonade

Recipe by: Jerry James Stone | Written April 9, 2014

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.


8 lemons
8 limes
3 cups sugar
5 cups water
5 jalapeño peppers

Total Time:

15 minutes

5 minutes
5 minutes
5 minutes
8 servings  
Recipe Type:
  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. 

  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: 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.
  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. 




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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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