When it’s hotter than blazes, you don’t want alcohol, and iced tea just won’t “cut it”…. Jalapeño-Cucumber Fizz Mocktail is a refreshing alternative! This mocktail can be made 2 ways: No-heat simple syrups, or traditional cooked simple syrup.
I recently discovered no-heat simple syrups. Yes! OKAY. So this process takes more
inactive time, but it’s a wash otherwise. Here’s the “thing”: FLAVOR. Not exposing fresh ingredients to heat means they’re FRESHER. Don’t we love fresh?
This Jalapeño-Cucumber Fizz Mocktail has 6 ingredients: Jalapeño, cucumber, lime, cilantro, sparkling water, and sugar. If you’re doing the no-heat method, no water is necessary with the exception of the lime simple syrup.
You’ll need zip bags, and about 4 hours to make your syrups. I used the entire amount of syrup from each of the bags for my 1/2 gallon pitcher, and the jalapeño was pretty intense. We’re still New Mexicans at heart, so the heat was very pleasant, but you may wish to add it last and add it to taste.
The process for the no-heat syrups is this: Place the cucumbers in a zip bag, and sprinkle them with the sugar. Zip tight. Place the jalapeños in a zip bag, and sprinkle them with sugar. Zip tight. Place the lime peel in a zip bag, sprinkle with sugar, and add the water. Zip tight. Turn over occasionally. (I place them on a baking sheet to catch any liquid that escapes).
The cucumbers will be the first to be finished at about 2 hours. The jalapeños and lime peel will require about 4. However, this is not “active” time, and you don’t have to wait on them to cool. The intense, fresh flavor is amazing!
My Jalapeño-Cucumber Fizz Mocktail is amazing made with these no-heat syrups, but you can also do it the “old-fashioned way.” 😀 Make the simple syrup by adding lime juice, water, and sugar, followed by thick cucumber slices and jalapeño. It needs to simmer about 10 minutes and cool completely before using. This process will yield a lovely drink, albeit a slightly different one.
Once you’ve chosen your syrup method, and completed the required steps, this mocktail comes together in a flash. Add the syrup to a pitcher, add the lime juice muddled with fresh cilantro, and stir to combine. Fill pitcher with sparkling water (we use Topo Chico). POUR and ENJOY!
I have a confession to make: That big pitcher was a lot for two people! It was a hot Sunday afternoon on the patio. After drinking a large glass apiece, we decided to see how it would taste with an aromatic gin. Amazing! So, there you have it. You can turn this mocktail into a cocktail should you desire to… Just add a shot of gin to the glass and stir. It beats a gin and tonic “hands down!”
So, you’ve covered the bases for a refreshing sipper, what are you going to pair it with? It’s perfect with Vegetarian Tostadas with Black Beans and Nopalitos and Mango, Avocado, and Gulf Shrimp Ceviche Tostadas on a hot summer day. The latter doesn’t even involve turning on your stove!
Do you have a “go to” summer beverage, mocktail, cocktail? Do you have an idea you’d love for me to play with? Inquiring minds want to know. 😉
P.S. In the photos you may notice bits of lime peel? I hate wasting anything. After the lime syrup was done, I spread the sweet lime peel bits on a baking sheet, and dried them out in a 250° oven. They’re certainly optional!