Shakin & Bakin Foodie Blog

During the late summer months and early fall months we love to make some homemade lemonade that has been infused with the spicy kick of Jalapeno peppers. We always wait until this time of the season to make it as we grow a garden in our backyard and that is when our Jalapeno peppers are harvested and at their best! Here is how we make our Jalapeno Lemonade.

Jalapeno Lemonade Recipe

6-7 fresh lemons
1 large Jalapeno pepper
2 to 2 1/2 cups granulated sugar
cold water
*optional: one additional lemon for garnishing glasses

Directions:

While handling Jalapeno peppers you want to wear a pair of plastic gloves to protect your hands from oil which can burn sensitive skin. Next, wash your Jalapeno under cool running water to remove any debris. Place the pepper on a cutting board and remove it's stem, seeds and membranes. Cut the pepper into thin strips, measuring no more than an 1/8" wide. Next, place 2 1/2 cups of warm water into a 2 quart saucepan along with the Jalapeno pepper strips and granulated sugar. Bring the mixture up to a boil and then turn the heat down to low and simmer for 8-10 minutes until it looks like syrup. Turn off the heat and let it cool to room temperature.

While your syrup is cooling, squeeze the juice from 6-7 large fresh lemons into your beverage pitcher. Once your syrup is cool use a strainer to strain the liquid into your beverage pitcher. Discard the strips of pepper into the trash. Add cold tap water to your pitcher until it's full. Place it into the refrigerator and chill for 3 to 4 hours before serving.

If desired, take an additional lemon and cut it into wedges and use one wedge per glass for garnishing.

Note: You can decrease or increase the granulated sugar to suit your own taste. We like ours really sweet!