Saturday, June 6, 2015



1 kg strawberries, hulled and split in quarters lengthwise
1 jalapeño pepper, cut into 4 pieces  (seeds and ribs removed)
150 g sugar
 pinch salt
0,250 L fresh juice from 12 lemons
0,750 L  cold water
1 kg  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.

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