My youngest son LOVES jalapenos! For quite a few years we helped in a Spanish church in Oklahoma City. In the nursery, they would give little ones spicy treats…and so, my youngest adapted a liking to hot, spicy foods. I love spicy foods as well, so I thought I would share a recipe today for those who also love jalapenos.
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. It’s a lot easier to add more than it is to adjust everything else to compensate for too much heat.
(Remember, you can swipe out the seeds to really tame this drink.)
Stainless Steel Serrated Blade, Dishwasher Safe, the Easy Way to Take the Seeds Out of Your Jalapeno Peppers
Jalapeno Cucumber Lemonade
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
- 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 transfer mixture to a large pitcher. Place in refrigerator to chill for at least 1 hour before serving.
- 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.