Sweet ripe strawberries are macerated with sugar and jalapeños for a sweet, hot and totally refreshing summer drink. Like Strawberry Shortcake wearing hot pants.
Looking for more lemonade variations? Check out these 12 delicious summer sippers.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 1 quart strawberries, hulled and split in quarters lengthwise
- 1/2 jalapeño pepper, seeds and ribs removed, cut into 4 pieces
- 3/4 cup sugar
- pinch salt
- 1 cup fresh juice from 10 to 12 lemons
- 3 cups cold water
- 1 quart ice
Combine strawberries, jalepeño slices, sugar, and salt in a medium bowl and toss to coat. Let rest for 30 minutes.
Remove and discard jalapeño slices. Set aside 1 cup of macerated strawberries for garnish. Transfer remaining strawberries and any exuded juices and syrup into a blender. Add lemon juice. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into a pitcher. Discard solids. Add reserved strawberries and cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with a strawberry and a jalapeño slice.