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Quench your thirst with this Spicy Jalapeno Cucumber Lemonade! A refreshing blend of crisp cucumber, tangy lemon, and a kick of jalapeno makes this drink a standout. Ideal for barbecues, picnics, or anytime you need a flavorful refreshment. 🥒
Jalapeño Cucumber Lemonade
Looking to kick up your refreshment game this summer? Let’s spice things up with our Jalapeño Cucumber Lemonade! This isn’t just any old lemonade; it’s a bold, refreshing twist on a classic favorite, infused with a hint of jalapeño heat that complements the coolness of cucumber perfectly. It’s all about finding that sweet spot where the zest of the lemon meets the zing of jalapeño — a thrilling balance that will tantalize your taste buds.
Starting with just a touch of jalapeño, this recipe allows you to dial up the heat to your liking. Remember, it’s always easier to add a little more spice than to try to cool things down, so begin with a conservative slice or two and work your way up. This way, you control the flavor and ensure that every glass perfectly suits your palate. And for those hot summer days when you’re entertaining adults, why not transform this daytime refresher into a cheeky evening cocktail? Just a splash of vodka or tequila can turn this lemonade from a picnic staple into a party highlight!
Whether you’re lounging by the pool, enjoying a backyard BBQ, or simply chilling on your porch, this Jalapeño Cucumber Lemonade is your ticket to a cool, spicy paradise. It’s quick to make, delightful to drink, and sure to impress with its unique twist on lemonade. So grab your pitcher, because we’re about to mix up a batch of this incredibly refreshing, slightly sassy beverage that’s perfect for sipping all summer long!
Prep time: 15 minutes
Cook time: none
Serves: 4-6
Ingredients
- 3 c. water
- ¾ c. fresh lemon juice (6-8 medium lemons)
- 1 large cucumber, peeled and cut into chunks
- 2 t. jalapeno pepper, seeds removed, finely minced
- 1/3 c. honey, preferably local
Optional Garnishes:
- Rosemary sprigs with lower leaves removed
- Cucumber chunks or slices
- Jalapeno chunks or slices
- Lemon wedges
How to Make Jalapeno Cucumber Lemonade
- Add water, lemon juice, cucumber, jalapeno, and honey to a blender and blend until completely liquefied. Taste and add more jalapeno and/or honey, if desired. Blend again if necessary.
- Pour liquid through a fine mesh strainer to remove any larger particles and transfer mixture to a large pitcher. Place in refrigerator to chill for at least 1 hour before serving.
- To serve, pour over ice and garnish with slices of lemon, cucumber, and/or jalapeno. For a fancier presentation, thread chunks of cucumber and jalapeno onto sprigs of rosemary to garnish each glass.
Instant Pot Chicken Florentine Soup
This light and flavourful soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own. For example, pureed white beans and a chunk of Parmesan rind add to its creaminess, while a bit of baby arugula introduces an interesting note to the overall flavour profile. The result is a delicious combination you’ll want to make again and again.
Ingredients
- ½ c. sundried tomatoes (not packed in oil)
- 2 c. water
- 2 15-oz. cans cannellini beans
- 1/3 c. heavy cream
- 2 T. extra virgin olive oil
- 1 small red onion, chopped small
- 3-4 cloves garlic, chopped
- 4 c. chicken broth
- 8 oz. white mushrooms, cleaned and sliced
- 4” Parmesan cheese rind
- 2 t. Italian seasoning
- 1½ lbs. boneless, skinless chicken breasts
- Sea salt and black pepper, to taste
- 1 c. baby spinach
- 1 c. baby arugula
- ½ c. freshly grated Parmesan cheese, plus additional for serving
Instructions
- Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.
- Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
- Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).
- Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
- Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine.
- Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.
- Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.
- Carefully open lid and add spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
- Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!
Notes
For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first.
Tip: To save time on busy weeknights, soak the sundried tomatoes in advance.
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