Cucumber Lemonade with Jalapeño Simple Syrup
The perfect refreshing non-alcoholic (or alcoholic!) beverage for a hot summer evening.
Servings 7 Cups
Equipment
- Blender
- Fine Mesh Sieve
Ingredients
Jalapeño Simple Syrup
- 1 cup sugar
- 1 cup water
- 6 slices jalapeño pepper
Cucumber Lemonade
- 4 cups cucumber, peeled and chopped
- Juice of 3 lemons
- Juice of 4 limes
- 1 cup water
- 1/3 to 1/2 cup jalapeño simple syrup (see above recipe)
- Silver tequila (optional)
- Ice (to serve)
- Jalapeño slices (to serve)
Instructions
Jalapeño Simple Syrup
- Combine the sugar and water in a small pot over medium heat. Bring to a simmer, stirring until the sugar has fully dissolved.
- Once the sugar has dissolved, remove the syrup from the heat and add the slices of jalapeño. Allow to infuse for 30 minutes. You can prepare the rest of the lemonade during this time.
- After 30 minutes, remove the jalapeño and transfer the syrup to a clean jar. This recipe makes more syrup than you will need for the lemonade. Store the leftover syrup in the fridge to use as desired.
Cucumber Lemonade
- To a high speed blender, add the chopped cucumber, lemon juice, and lime juice. Blend on high until completely smooth.
- Place a fine mesh sieve over a large mixing bowl. Pour the blended lemonade through the sieve to remove the pulp. This step is optional, but well worth it if you are not a pulp fan.
- Stir the jalapeño simple syrup into the strained lemonade. Start with 1/3 cup of the syrup, taste, and then adjust from there.
To Serve
- Serve the lemonade in glasses over ice. Option to add a slice of jalapeño to each glass as a garnish.
- To make it a cocktail, add 1oz of silver tequila to the glass.