A light and refreshing drink with just a hint of jalapeno, this jalapeno lemonade is sweetened with coconut sugar.
It’s hot. Am I right? We’re not even in Texas right now, Wade and I made the trip to Arkansas the weekend of the 4th and let me tell you Arkansas heat is a WHOLE ‘nother type of heat. Sure, people think Texas is hot, but Austin really isn’t that bad. It’s a dry heat. Whereas Arkansas feels like you’re coated in sweat the second you walk outside because of the astronomical level of humidity.
I love my home state but I do not miss the humidity in the Summers here. We did miss our friends and family, though! We’ve been staying with my mother in Northwest Arkansas for the past week. Wade leaves to go to Central Arkansas to stay with his parents this week and I’ll stay behind for another week here before making the trip to Central Arkansas myself before we return to Austin.
My work does this awesome thing called “work-from-anywhere July” where we can, quite literally, work from anywhere remotely. Which means I am still working during the weekdays but the weeknights and weekends are reserved for family and friend time. And wedding planning, too! We’ve accomplished quite a few wedding list to-do’s this past week.
So a jalapeno walked into a lemonade…Okay, I won’t go there. Too cheesy? It’s hot. This heat makes people a little loopy. And I wanted to come up with a refreshing and unique drink to at least aid in the defense against the awful humidity here.
This jalapeno lemonade might look like tea but I promise you it’s lemonade. The coconut sugar I used for sweetener makes it a brown color. But not any less tasty! I wanted to use coconut sugar rather than conventional sugar because coconut sugar has a lower glycemic index than regular sugar. The fiber (called inulin) in coconut sugar is probably what gives it this feature because it help slow the absorption.
First you start with a jalapeño simple syrup. Depending on how much kick you want to give your lemonade you could always leave some of the seeds in. I would not advise leaving all of the seeds in the jalapeño you use, though, because I’m pretty sure you would only taste jalapeño at that point. Sour jalapeño. I do not like spicy things so I left out all of the seeds.
I used 5 large lemons for this recipe, but it really depends on your own lemons. I wish I had been able to use Marco’s lemons but he’s still growing the ones he has. They’re not ripe yet. Marco is our Meyer lemon tree. And if you’ve never had a fresh Meyer lemon I would suggest you get on that! It’s the juiciest, most lovely type of lemon. Marco’s growing quite a few lemons at the moment, all the more reason for me to come up with new recipes using lemons.
Also, this lemonade is on the tart side rather than the sweet side. I like more tart lemonade. If you like sweeter lemonade, feel free to either add more coconut sugar after you’ve combined the simple syrup with the lemon juice mixture or make sure to create more simple syrup with more coconut sugar in the beginning.
Sweet, sweet Summertime deserves some sweet, sweet lemonade. Don’t go making the same lemonade you always do. Give this jalapeño lemonade sweetened with coconut sugar a try. Oh, and feel free to spike with some tequila or bourbon.
Jalapeño Lemonade Sweetened with Coconut Sugar
|Prep:||Cook:||Yield: Serves 6-7||Total:|
- 5 large lemons
- 1 jalapeño (sliced and seeded)
- 3/4 cup coconut sugar
- 6 cups water (separated)
- pinch of salt
- Add sliced and seeded jalapeño to a medium saucepan with 1 cup of water. Bring to a boil and reduce liquid by half (about 3 minutes). Once liquid is reduced, lower the temperature to a simmer and add the coconut sugar and pinch of salt. Continue simmering, stirring occasionally, until coconut sugar is completely dissolved (about 4 - 5 minutes). Remove simple syrup from heat and allow to cool at least 20 minutes.
- Squeeze the lemon juice from the fresh lemons into a bowl. Pour lemon juice through a strainer into a pitcher to remove seeds and pulp. Add 5 cups of water to pitcher of lemon juice. Once simple syrup is cool, add to the pitcher and stir. Place lemonade in fridge to allow to chill until ready to serve. You may need to stir the lemonade again when you get ready to serve.
Are you traveling anywhere this Summer?
What’s your favorite Summer drink?