We all know that homemade is better than store-bought when it comes to the foods and drinks we consume. That said, it’s sometimes easier to pick something off the shelf than it is to work for hours in the kitchen.
This recipe is not one of those times.
Packed with flavor, fresh ingredients, and the right amount of heat, our spicy lemonade is better than anything you can pick up at your local grocery. It’s the perfect base for a cocktail (we love to combine with cucumber and verbena for our Garden Fresh Lemonade) but is also delicious topped with seltzer and served as a mocktail.
The best part? This hands-off recipe is almost as easy as grabbing a bottle out of the refrigerator section. A win for your health, a win for your tastebuds.
- You control the spice. We recommend a half cup of jalapeño simple syrup for a balanced beverage. If you’re not as big on spice, try adding a fourth of a cup of simple syrup and a little extra honey. If you’d prefer to bring the heat, add a couple of sliced jalapeños to the finished lemonade before storing. It will get hotter the longer it sits.
- Enjoy now or later. This recipe will taste best if it’s left to sit for a couple of hours in the refrigerator so that the flavors can meld together. However, if patience is not your virtue, don’t sweat it: you can pour it over ice as soon as you add the last ingredient.
- Don’t toss the extra! The lemonade can be kept covered in the refrigerator for up to a week.
- Make it your own. There are endless riffs to be made. Swap agave nectar for honey, add in a couple of limes just for fun, throw in some sliced lemons or jalapeños–this is a recipe you can truly make your own.
Spicy LemonadeCourse: DrinksCuisine: AmericanDifficulty: Easy
This Spicy Lemonade is the perfect mix of tartness, sweetness, & kick!
6 cups cold water
1/2 cup honey
1/2 cup jalapeno simple syrup
1 cup fresh lemon verbena, muddled
1 cup fresh lemon juice
- In a small pot, bring 1 cup of water to a boil. Stir in honey and jalapeño simple syrup until homogenous. Add in lemon verbena leaves.
- Remove from heat and add remaining 5 cups of cold water and lemon juice.
- Stir. Serve over ice immediately or cover and chill in the refrigerator for up to one week.