JALAPENO LEMONADE
12 lemons
1 c. sugar
9 c. water
In a medium saucepan, bring 1 c. water and 1 c. sugar to a simmer. Add coin cut jalapenos. Stir frequently until the syrup coats the back of a spoon. Strain jalapenos. Juice 12 lemons and sift the pulp and seeds. Zest the peels of 3 lemons and set aside. In a large pitcher, combine 8c. Water, jalapeno syrup, and lemon zest. Add candied jalapenos as a garnish and enjoy.
**for sweeter lemonade, maintain the 1:1 ratio of sugar to water and double the syrup at 2 c. sugar and 2 c. water
ITALIAN LIMONCELLO
9 lemons, peeled
750 ml everclear
1 vanilla bean pod, split and scraped
625 g. Sugar
750 ml. Water
In a quart mason jar, add the peel of nine lemons, everclear, and one vanilla bean pod, split and scraped. Wrap the jar in aluminum foil to reduce light exposure and allow to extract in a cool dark area for 7 days. After 7 days, strain peel from vodka. In a small saucepan, combine sugar and water until just dissolved. Combined infused vodka and syrup mixture. Makes 3 pints.
CUCUMBER INFUSED VODKA
750 ml. Vodka
3 medium cucumbers, cored and de-seeded
Core, deseed, and chunk cucumbers. In a quart mason jar, add vodka and cucumbers. Seal and infuse for a week in a cool, dark area. Strain cucumbers and store in the fridge for up to two weeks.
*great paired with Jalapeno lemonade!