Jalapeno Cucumber Lemonade

Jalapeno Cucumber Lemonade

Chango Borracho

"A surprisingly refreshing twist to an old classic. Jalapeno-infused simple syrup and cucumber water give a sweet and spicy kick. See footnotes for how to make cucumber water and jalapeno-infused simple syrup."
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5 m servings 355 cals
Serving size has been adjusted!
Original recipe yields 1 servings


  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook's Notes:
  • Jalapeno-Infused Simple Syrup: Place 1 jalapeno pepper in a saucepan with 2 cups water and 2 cups sugar; boil 3 minutes. Let steep covered for 15 minutes. Remove jalapeno pepper, slice in half lengthwise, and remove seeds; mash pepper and return to simple syrup.
  • Cucumber Water: put 1 sliced whole cucumber in 7 cups of water in a container with a tight-fitting lid. Seal and refrigerate at least 1 hour.


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Made this for a Christmas party in Hawaii, everyone loved it. Next time I'd have added a little more jalapeño.

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