Warm weather means drinks on the deck!! I love all seasons but relaxing on the deck basking in the sunshine is my favorite thing to do in the summer. This jalapeno cucumber lemonade recipe has a hint of heat that adds an unexpected twist to this refreshing beverage.
I find that the key to the right balance of spicy and sweet with this recipe is to start with small amounts of jalapeno and gradually add more until you find the perfect level of spice that suits your taste. Keep in mind it is easier to add more than it is to adjust everything else to compensate for too much heat.
Jalapeno Cucumber Lemonade Recipe
Jalapeno Cucumber Lemonade Ingredients:
- 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, garnish
- Cucumber chunks or slices, garnish
- Jalapeno chunks or slices, garnish
- Lemon wedges, garnish
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Citrus Juicer – I use this for everything and it gets every last drop of citrus juice with minimal effort.
- Blender – I love my Braun because it has smoothie cups and can be used as a blender. My full review can be found here: Baked Cinnamon Sugar Mini Donuts
- Pitcher – I bought an inexpensive glass pitcher years ago and use it for everything from iced tea to a flower vase.
Jalapeno Cucumber Lemonade Directions:
- Add water, lemon juice, cucumber, jalapeno, and honey in 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.
This recipe is great on its own or mixed with vodka or tequila for an adults-only treat. I hope you get to take a break and enjoy the sunshine with a beverage or two on the patio!
- 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
- ⅓ c. honey, preferably local
- Rosemary sprigs with lower leaves removed, garnish
- Cucumber chunks or slices, garnish
- Jalapeno chunks or slices, garnish
- Lemon wedges, garnish
- Add water, lemon juice, cucumber, jalapeno, and honey in 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.
