Who needs summer to keep warm? Try this delicious spicy lemonade that is bursting with fresh cilantro and jalapeño, and you’ll be back in your Speedos before you know it. I’m wearing some right this moment!
1 cup lemon juice (about 5 lemons) 1 cup sugar 2 jalapeño peppers 2 cups chopped cilantro 9 cups water
Before you juice those lemons, remember to zest them! Lemon zest can easily be added to salad dressing, baked goods, or this delicious lemon pepper recipe. And the more you get out of a single ingredient, the happier our planet is.
Juice the lemons. Obviously, size matters, but the typical lemon will give 2-3 tablespoons of juice.
NOTE: TIP: Get the most out of your citrus fruit by running them in the microwave for about 20 seconds before juicing.
Add 1 cup of sugar and 1 cup of water to a medium sauce pan warm it over a medium-high heat.
Slice up 2 jalapeños and everything but the part with the stems to the sugar-water mixture. Bring the mixture to a boil.
Remove the pot from heat, and add in 2 cups of chopped cilantro, stems and all. Cover and let steep for about 3 minutes before straining out the solids from the syrup. Let the syrup cool.
In a large pitcher, add half of the lemon juice, half of the syrup, and half of the remaining water. This is the ratio I prefer. But depending on how acidic and fresh your lemons are, plus the other ingredients, you may want to adjust the sweetness or what not.
Chill the pitcher in the refrigerator for an hour. When ready to serve, add 2 cups of ice.
If you wanna make it fancy, I suggest you garnish the lemonade with jalapeños sliced up lengthwise and fresh cilantro.
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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.