Jalapeno Lemonade Recipes

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.

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.

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.