Have been reading of jalapeño lemonade all over the net, and decided to put my own “twist” on it. 🙂 My family’s taste for normal lemonade does not go for the “overly sweet” variety, and we love jalapeños – so the directions/proportions here vary from others like Lucy’s Jalapeño Lemonade recipe.
- 1 cup sugar
- 1 cup lemon juice
- 1 (lg.) Jalapeño pepper (ours are home grown)
Make a simple syrup in a sauce pan with the sugar, 1 cup of water, and the thin sliced pepper after seeding it. I put the burner on low, bring it up to a simmer for about 4 to 5 minutes – then remove the pan from the heat and let it cool for about half an hour.
In a large pitcher, add the lemon juice, simple syrup, and 4 cups of cold water – then refrigerate until chilled (about an hour).
Serve poured over ice cubes with a slice of fresh lemon. You will immediately notice a “different” taste, primarily on the back of your tongue. 😉
I like it! 8)