This Jalapeno Lemonade is not your typical summer drink. It’s a vibrant, perfectly balanced mix of tart lemon and a spicy kick from homemade jalapeño syrup. Every sip is a refreshing with a touch of heat and zest, making it an exciting treat for warm days!
Here in Pennsylvania, summer is short, so we need to savor every bit of it.
As summer kicks in, I’ve already started listing the dishes I want to try on hot days, and this jalapeño lemonade is always at the top. And this recipe? It never disappoints(also this mango juice)!
This drink is made from scratch, including the jalapeno simple syrup, which is good to store for a long time. Thus, you can whip up a fresh batch of lemonade whenever needed.
The jalapeno's aroma in this drink is not overpowering and is delightfully well balanced with the refreshing lemon's natural flavor.
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Why You'll Love This Recipe
⭐️Preserves Natural Flavors of both lemon and jalapeno.
⭐️Simple party friendly recipe.
⭐️Customizable heat & sweet.
Ingredients
- Fresh Lemons: For juicy lemons, try choosing lemons that feel heavy for their size and have bright, glossy skin. Tip: gently roll them over the countertop to help release more juice.
- Sugar: I’m using refined sugar today because it's convenient for making syrup. However, you can substitute it with honey, maple syrup, or brown sugar based on your preference.
- Jalapeño: Wear gloves while handling jalapeños to avoid skin irritations. Slice them and remove the inner rib and seeds for a milder heat while keeping the rich flavors.
- Salt: A small pinch of salt enhances the flavors. You can use sea salt or kosher salt.
- Water or Sparkling Water: Both work well! I’m using regular water today, but if you prefer a fizzy twist, opt for unsweetened sparkling water for the ideal blend since the jalapeño syrup already adds sweetness.
- Lemon Slices & Jalapeño Rings – These make an excellent garnish for an extra touch of flavor and presentation.
How To Make Jalapeno Lemonade
- Add peanut butter, cayenne pepper, and paprika in a mixing bowl.
- Mix vigorously with a fork or a whisk until the spices blend evenly. Enjoy immediately, or allow it to sit overnight for the vibrant kick.
- Coat the carrots with olive oil, then toss them in the spice mixture until evenly covered.
- Roast in the preheated oven at 400°F for 20-25 minutes, flipping halfway through.
♨️How To Adjust The Heat Level
This jalapeño lemonade tastes citrusy with a noticeable heat.
Removing the seeds and inner rib (the white membrane) reduces the spiciness to reduce the heat. Also, adjust the number of jalapeños in the simple syrup if you want an even milder version.
To increase the heat, leave the seeds and inner rib intact when making the syrup. For an extra kick, you can add more jalapeños or let the syrup steep longer for a bolder infusion.
The Leftovers
- This lemonade is best enjoyed freshly made, but you can store it for later.
- You can store in the refrigerator for up to three days and in the freezer for up to two months.
- To thaw, place the sealed container in the refrigerator overnight or submerge it in a bowl of cold water.
- Serve chilled! Reheating is not recommended, as it may affect the lemon's fresh, natural flavors.
FAQ
Yes. To alternate, stir in sugar and a slice of jalapeno. Remove the pith and the jalapeno seeds before making the lemonade less spicy.
I’ve tried honey, brown sugar, and regular sugar—all three work wonderfully, and I love them equally! You can also experiment with agave nectar or maple syrup. I haven't personally tried those yet, but they should work well. If you give them a try, let us know how it turns out!
Yes! You can prepare the jalapeño syrup and freshly squeezed lemon juice in advance. Store them separately in the refrigerator. When you're ready to serve, mix them with cold water and ice for the best results.
Yes, you can. If you opt for bottled lemon juice, ensure it is 100% lemon juice with no added preservatives or artificial flavors.
More Jalapeno-Based Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Lemonade
Ingredients
- 4 cups water divided
- ½ cup lemon juice about 4-5 lemons
- ⅓ cup sugar honey/adjust to taste
- 2 jalapeño halved (remove seeds for less heat)
- ½ teaspoon salt optional,
- Ice cubes
Instructions
- In a small saucepan, combine 1 cup of water, honey (or sugar), and sliced jalapeños.
- Heat over medium until the sugar dissolves (don’t boil). Let it steep for 5 minutes for a intense kick.
- Strain the mixture to remove jalapeño slices (or leave them for extra spice). And set aside.
- In a large pitcher, combine lemon juice, jalapeño syrup, and the remaining 3 cups of water.
- Stir well and adjust sweetness if needed.
- Serve over ice, and Enjoy!
Notes
- Adjust the heat level by removing the jalapeño seeds and inner ribs for a milder taste or keeping them intact for extra spice. Letting the syrup steep longer also intensifies the heat.
- Sweetener options include sugar, honey, maple syrup, or brown sugar. For a different twist, you can also try agave nectar.
- Make-ahead tip: Prepare the jalapeño syrup and fresh lemon juice in advance, store them separately, and mix when ready to serve for the freshest taste.
- Storage: Keep in the refrigerator for up to 3 days or freeze for up to 2 months.
Thaw in the fridge overnight or submerge in cold water. - Serve chilled—reheating is not recommended to preserve the fresh lemon flavor.
Amanda Wren-Grimwood says
This is so different and so refreshing too. A great drink for a hot day!
pepperbowl says
Amanda Wren-Grimwood, thank you so much for your kind words