A hint of heat adds an unexpected twist to this refreshing
summertime favorite. The key to striking the right balance with
recipe is to start with small amounts of jalapeno and gradually
add more until you find just the right level of spice to suit
your tastes. It’s a lot easier to add more than it is to adjust
everything else to compensate for too much heat.

This recipe is great on its own or mixed with vodka or tequila
for an adults-only treat.

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

Directions:

1. 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.

2. 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.

3. 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.

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