Jalapeño Ice Cubes Recipe 55

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JALAPENO-WATERMELON ICE CUBES



Jalapeno-Watermelon Ice Cubes image

One way to spice up Independence Day or Cinco de Mayo. This would be great in iced tea, the base of a margarita, etc. Adapted from Camp Beckwith, Fairhope, Ala., Relish Cooking with Kids, "Coastal Wonders.

Provided by gailanng

Categories     Melons

Time 2h

Yield 24 cubes

Number Of Ingredients 7

1 1/2 cups watermelon, seeded and diced
1/2 small jalapeno chile, stemmed, seeded and minced fine
1/2 cup water
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon sugar
24 small mint leaves

Steps:

  • Combine the watermelon, minced jalapeno, water, honey, lime juice and sugar in a blender or food processor. Process until smooth.
  • Place the mint leaves in the ice trays and pour the watermelon mixture into them. Freeze.

Nutrition Facts : Calories 7.8, Sodium 0.3, Carbohydrate 2, Fiber 0.1, Sugar 1.9, Protein 0.1

SPICY LEMONADE WITH JALAPEñO ICE CUBES



Spicy Lemonade with Jalapeño Ice Cubes image

Provided by Food Network

Categories     beverage

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 4

2 medium jalapeños, stemmed and sliced into 12 slices each
2 quarts lemonade, store-bought or homemade
2 to 3 medium jalapeños, stemmed, seeded and sliced into 1/4-inch slices
2 to 3 lemons, sliced into wheels

Steps:

  • For the jalapeñoice cubes: Place a jalapeño slice in each well of 2 ice cube trays. Fill with water and freeze until solid, about 4 hours.
  • For the lemonade: In a beverage dispenser or pitcher, add the lemonade, jalapeño slices and lemon slices. Let sit, refrigerated, for at least 1 hour before serving.
  • Serve in glasses filled with jalapeño ice cubes.

JALAPEñO ICE CUBES RECIPE - (5/5)



Jalapeño Ice Cubes Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 6

3 jalapeño peppers
1 quart fresh cold water
1/2 lemon
4 fresh basil leaves
Salt to taste
Freshly-ground black pepper to taste

Steps:

  • Remove the tops and stems of the jalapeños and slice. Place the water in a blender and add the jalapeños, seeds and all. Add the lemon to the blender, peel and all. Add the basil, a pinch of salt, and some ground black pepper, to taste. Puree in the blender until everything is incorporated. Strain through a sieve and pour into ice cube trays and freeze overnight until solid. This recipe yields ?? servings.

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