But today's mocktail recipe screams summer. This jalapeno lemon-lime drink is the ideal sipper on a hot, sunny afternoon outside.
How to Make Jalapeno Lemon-Lime Mocktails
You can easily shake up a big batch of these sunny drinks for a party or to store in the fridge for a quick thirst-quencher.
Here's what you need to make these summery mocktails:
Freshly squeezed lemon juice. You'll need about 3-4 lemons for two mocktails. Choose soft, juicy lemons that have some give when you squeeze them.
Freshly squeezed lime juice. Two limes should do the trick for two drinks.
Agave syrup. You can also use another liquid sweetener, such as honey, bee-free honey or even maple syrup, though maple will add its own flavor to the drink. Check out this guide to The Best Healthy Sugar Alternatives + Substitutes if you'd like to reduce the sugar in the drink without sacrificing flavor.
Fresh jalapeños. If you'd like to tamper the heat a bit in your mocktails, you can remove the seeds from the peppers.
I like to give these drinks an elegant presentation.
You can rim your glasses with salt or sugar if you like. But at the very least, I like to add a garnish of fresh lime, sliced jalapeños, and mint.
You can turn this virgin jalapeno lemon-lime mocktail recipe into an adult beverage by adding a shot of clear tequila per serving. It will taste like a spicy margarita.
You can make a big pitcher of this fiery drink and store it in the fridge for up to one week.
Summery Recipes to Serve with Jalapeno Lemon-Lime Mocktails
½cupfreshly-squeezed lemon juice (That's about 4 lemons!)
½cupfreshly-squeezed lime juice (That's about 5-6 limes!)
Pinch ofsea salt
Ginger beer, for topping
Fresh rosemary sprigs, optional
In a bowl, add the chopped jalapeños along with the lemon and lime juices, mulling (crushing) it together until jalapeños are mostly broken down. Add the water and Agave and stir until combined. Add a pinch of sea salt for heightened flavor. NOTE: Add additional sweetener if needed.
ASSEMBLY: For each drink, fill an 4-ounce glass halfway with crushed ice. Add ½ cup of the mocktail mixture. Garnish with sliced lemons, chopped jalapeños, and lime wedges, and top with ginger beer until filled completely. Add a rosemary sprig, if desired.
Sip and Enjoy!
Tips & Tricks
STORAGE: Leftovers can be stored in the refrigerator in a tightly sealed jar for up to a week.
SWEETENER: Instead of Agave, you can always use maple syrup or create a simple syrup by boiling water with organic cane sugar to sweeten.
MAKE AHEAD: You can make the mocktail mixture up to 1 day ahead and refrigerate in an airtight container. The day off, simply slice/chop fruit and assemble.
SERVING: To make additional mocktails, simply double or triple ingredients, depending on need.