Jalapeno Cucumber Lemonade
A hint of heat adds an unexpected twist to this refreshing summertime favorite. The key to striking the right balance with 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.
Ingredients
- 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
Optional Garnishes:
- Rosemary sprigs with lower leaves removed
- Cucumber chunks or slices
- Jalapeno chunks or slices
- Lemon wedges
Instructions
- Add 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.
- Pour liquid through a fine mesh strainer to remove any larger particles and transfermixture to a large pitcher. Place in refrigerator to chill for at least 1 hourbefore serving.
- To serve, pour over ice and garnish with slices of lemon, cucumber, and/orjalapeno. For a fancier presentation, thread chunks of cucumber and jalapenoonto sprigs of rosemary to garnish each glass.