Jalapeño Lemonade Food

JALAPENO LEMONADE

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.

JALAPENO BERRY LEMONADE

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.

WATERMELON JALAPENO LEMONADE

Steps:

• In batches, combine 12 cups water, the lemon juice, sugar, jalapeno, watermelon and mint, if using, in a blender. Blend to a puree.
• Allow the puree to steep for 10 minutes before straining it through a fine mesh sieve. Chill well.
• Serve chilled, with ice and a lemon slice floating at the top.

SPICY LEMONADE WITH JALAPEñO ICE CUBES

Steps:

• For the jalapeñoice cubes: Place a jalapeño slice in each well of 2 ice cube trays. Fill with water and freeze until solid, about 4 hours.
• For the lemonade: In a beverage dispenser or pitcher, add the lemonade, jalapeño slices and lemon slices. Let sit, refrigerated, for at least 1 hour before serving.
• Serve in glasses filled with jalapeño ice cubes.

LEMON JALAPENO JELLY

Steps:

• Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Pulse to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
• Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate. Cool.
• Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.

JALAPEñO LEMONADE

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.