Refreshing with a bold twist…
Habanero lemonade plays with fire in all the right ways. This is one seriously bold drink that’s full of contrasts: tangy and sweet, fiery and thirst quenching. And (for the adults over 21 in the room), it’s a delicious pairing with vodka or bourbon for a memorable spicy cocktail.
If habanero peppers are too fiery for you, take a look at our jalapeño lemonade instead. Jalapeño peppers are just a hint of spice compared to the extra-hot spiciness of the habanero. Plus, they may be easier to source if your grocer tends not to stock the spiciest of chilies.
- 1 gallon water
- 12 lemons
- 3 habanero peppers seeds removed and sliced
- 3 cups sugar
- Lemon slices for serving, optional
- Halve the lemons, then squeeze out the juice into a bowl. Set the bowl to the side.
- Pour 2 cups of water into a pot and add the sugar. Bring the pot to a boil, then lower the heat to a simmer.
- Add the habanero peppers to the sugar water and continue to simmer the mix for 10 minutes, stirring occasionally.
- Remove the pot from the heat, then remove the habanero slices from the water.
- Place the remaining water in a large pitcher, then add the sugar water and lemon juice. Stir well.
- Put the pitcher into the refrigerator and allow the lemonade to chill for 30 minutes to one hour, at minimum.
Serve over ice. Add lemon slices (optional).
Want it spicier? increase the amount of habanero used. We do not recommend leaving the habanero slices in the lemonade.