Cilantro Jalapeno Limeade

It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
The blog I got assigned this month is Sashi’s beautiful Get Off the Couch and Cook.  The moment I saw this Cilantro Jalapeño Limeade I knew I had to try it.  I have always been curious about using what are considered “savoury” ingredients in drinks and desserts and the thought of adding jalapeño to limeade was way too intriguing!  The finaly result was amazing.  The cilantro (that I usually call coriander) and jalapeño syrup is sweet, fruity and earthy, with just a hint of spiciness.  And the limeade is refreshing, tart and sweet and… oh yum!  I am definiytely making this again!  I am also thinking of other ways to use that amazing syrup!  Enjoy and thank you Sashi for a great recipe!

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Cilantro Jalapeno Limeade

Cilantro Jalapeno Limeade - a refreshing drink that is sweet, fruity and earthy, with just a hint of spiciness

Course: Drinks

Cuisine: American, Mexican

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 2

Author: Recipe adapted from Get Off the Couch and Cook

Ingredients

• 2¼ cups water
• ½ cup sugar
• ¼ cup honey
• ½ cup cilantro/coriander coarsely chopped
• 2 jalapeños seeded and chopped
• 2 tbsp sugar
• ⅛ tsp salt
• ¾ cup lime juice 3-4 limes, save 1-2 slices of the limes for garnish (optional)

Instructions

1. In a medium saucepan, combine the water, ½ cup sugar and the honey and bring to a boil, stirring often.
2. Once it comes to a boil, remove the pan from the heat and stir in the cilantro/coriander and chopped jalapeños.
3. Pour the mixture into a large bowl and let it cool for 30 minutes. Cover and refrigerate for at least 3 hours or overnight.
4. Strain the jalapeño/cilantro mixture in a fine sieve over a small pitcher, reserving the juice and discarding the solids.
   
5. In a shallow dish, combine the sugar and salt. Squeeze the limes to get the juice and reserve a couple of the squeezed halves.
6. Use the leftover rinds to moisten the rims of 2 glasses and dip the rims into the sugar/salt combination.
7. Mix the lime juice into the pitcher of cilantro-jalapeño syrup.
   
8. If you like, fill the glasses with ice (I did not do this), then fill with the limeade. Garnish with lime slices (optional).
9. Serve immediately.