Okay, I admit, this is a little bit of a cop out on the juicing front. I certainly didn't need a juicer to squeeze the juice from two lemons but when I saw the combination of my favorite juice and my favorite pepper I just could not resist. I found a make shift recipe online and naturally made my own tweaks. The result? Spicy tart deliciousness. The only thing missing was vodka, which I fully intend to add this weekend. Bottoms up!
Ingredients
- Juice from two lemons, plus one lemon, sliced.
- 1 1/2 cups truvia or stevia
- 7 cups water, ice cold
- One Jalapeno pepper with ten small holes poked in it, plus one half a jalapeno, sliced
- In a gallon sized pitcher, add the juice of the two lemons
- Using a tooth pick or a clean safety pin, poke holes in the jalapeno and place it in the pitcher with the lemon juice
- Add 7 cups of ice cold water (do not add ice cubes)
- Stir in the Truvia or Stevia
- Add the sliced Jalapeno to the mixture
- Cover the pitcher and leave in the fridge over night so the lemonade can absorb the jalapenos. The longer you let it sit, the spicier it will get. I let mine sit for 14 hours.
- Pour into a glass, garnish with a slice lemon and enjoy!
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