Serves 6
15 min
Spicy Cucumber-Jalapeño Limeade
Recipe GLPR531462036b91a6
A refreshing and vibrant spicy limeade combining fresh lime juice with cool cucumber and a kick of jalapeño heat. This chilled beverage perfectly balances citrus, sweetness, and spice with a smooth cucumber base for a delightful summer drink.
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Ingredients
3 pounds (12 to 16 medium) fresh limes
1 large English cucumber (about 12 ounces), peeled, seeded, and chopped
1 to 2 large jalapeños (about 2.5 ounces total), stemmed, seeded if desired for less heat, and minced
2 cups granulated sugar
2.5 cups cold water
Fresh mint sprigs for garnish
Directions
Cut limes in half and juice them thoroughly using a citrus juicer or by hand, pressing firmly to extract as much juice as possible. Strain through a fine-mesh sieve to remove seeds and pulp. You should have approximately 1 to 1.5 cups of fresh lime juice.
Peel and cut the English cucumber into chunks, then scoop out and discard the seeds using a spoon. Chop the seeded cucumber flesh into smaller pieces.
Stem the jalapeños and remove most or all of the seeds and white membranes, depending on how spicy you prefer the drink. Mince the jalapeños finely.
In a blender, combine the chopped cucumber, minced jalapeños, and lime juice. Blend on high speed for 1 to 2 minutes until the mixture is completely smooth.
Pour the blended mixture through a fine-mesh sieve or cheesecloth into a large pitcher, pressing gently on the solids to extract as much liquid as possible. Discard the pulp.
In a separate bowl, dissolve the sugar in 2.5 cups of cold water, stirring until fully dissolved.
Pour the sugar syrup into the pitcher with the lime-cucumber-jalapeño mixture and stir well until combined. Taste and adjust sweetness or spiciness if desired.
Fill serving glasses with ice and pour the limeade. Garnish each glass with a fresh mint sprig and serve immediately.
