Watermelon Jalapeno Cooler Food

SPICY TROPICAL COOLERS

Steps:

• Make the jalapeno syrup: Bring the sugar, 2/3 cup water and half of the jalapeno slices to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes.
• Meanwhile, muddle the remaining jalapeno slices in a large liquid measuring cup with a wooden spoon. Add the pineapple juice; let sit while the syrup cools.
• Strain the jalapeno syrup and pineapple juice mixture into a pitcher. Stir in the vodka, mango nectar and lime juice and refrigerate until ready to serve. Pour into ice-filled glasses; garnish with skewers of pineapple, jalapeno and mango.

WATERMELON COOLER

Steps:

• Spread out the watermelon chunks on a cookie sheet and freeze it. Place the watermelon, sherbet and lemon juice in a blender and blend until smooth.

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.

WATERMELON-JALAPEñO COOLER

Steps:

• Heat 1/2 cup each sugar and water in a saucepan over medium heat until the sugar is dissolved. Add 1/2 stemmed jalapeño (remove seeds for less heat) and 2 sprigs thyme and let infuse, 5 minutes. Discard the jalapeño and set aside the thyme. Puree the simple syrup with 5 cups chopped seedless watermelon in a blender. Serve over ice and garnish with pieces of the reserved thyme.

WATERMELON WINE COOLERS

Steps:

• Stir together 16 ounces chilled dry rosé, 8 ounces each blood orange soda and watermelon juice and 1 ounce lime juice in a pitcher with ice.