Best Jalapeño Lemonade Recipes

JALAPENO BERRY LEMONADE

Steps:

• For the jalapeno-berry syrup: Put the blueberries, raspberries, blackberries, sugar, jalapenos and lemon juice in a saucepan. Bring the mixture to a boil, stirring constantly, and then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the mixture through a fine-mesh strainer and press on the fruit with a wooden spoon to get all of the liquid out. Set the berry syrup aside to cool.
• For the simple syrup: Mix the sugar with 6 cups water and stir until the sugar is completely dissolved.
• For the lemonade: Pour the jalapeno-berry syrup and lemon juice into a large vat. Add 6 cups of the simple syrup and 8 cups of cold water and stir to combine. Top up the container with plenty of ice before serving.

JALAPENO CUCUMBER LEMONADE

Steps:

• Mix vodka, jalapeno-infused simple syrup, lemon juice, and cucumber water in a cocktail shaker and pour over ice in an highball glass. Garnish cocktail with cucumber spear.

JALAPENO LEMONADE

Steps:

• Stir water, freshly squeezed lemon juice and sugar until sugar is disolved.
• Add lemon rounds to mixture.
• With sharp knife, poke 5-10 holes in whole jalapeno and add to lemonade.
• Put in fridge to chill for 30 minutes.
• Serve over ice.

SPICY LEMONADE WITH JALAPEñO ICE CUBES

Steps:

• For the jalapeñoice cubes: Place a jalapeño slice in each well of 2 ice cube trays. Fill with water and freeze until solid, about 4 hours.
• For the lemonade: In a beverage dispenser or pitcher, add the lemonade, jalapeño slices and lemon slices. Let sit, refrigerated, for at least 1 hour before serving.
• Serve in glasses filled with jalapeño ice cubes.

JALAPEñO LEMONADE

Steps:

• Measure drink mix to 2-qt. line inside cap. Add to 2-qt. plastic or glass pitcher along with the water; stir until mix is dissolved.
• Pierce each pepper in about 8 places with sharp knife; add to prepared drink.
• Refrigerate several hours.

BASIL AND JALAPENO LEMONADE

Steps:

• Simple Syrup: In large saucepan combine water, sugar, basil, mint and whole jalapeno. Bring to a boil and then reduce to simmer. Continue simmering for 20 minutes. Strain simple syrup and discard jalapeno and leaves. Cover and refrigerate for at least 4 hours - overnight is best.
• In very large punch container combine syrup, soda and juice.
• Serve over ice. Garnish with fresh basil or mint, if desired.

JALAPEñO LEMONADE

Steps:

• Squeeze the lemons (strain out seeds) into a cup and set to the side.
• In a pot, mix 2 cups of water with the sugar, bring to a boil, then simmer
• Add the jalapeños and continue to simmer for 10 minutes.
• Near the end of the simmering, add the cinnamon and stir.
• Remove the chopped jalapeños from the sugar water.
• Stir the jalapeño sugar water and the lemon juice into the gallon of water, stir or shake thoroughly.
• Refrigerate for 30 minutes to an hour prior to serving.