Submitted by Anish Rajeev, Sugar Mill, Junior Boys
| 1 | jalapeño, cut into four pieces |
| 7 | cups water, separated |
| 1 | cup sugar |
| 1/8 | tsp.. salt |
| 1 | cup lemon juice (about 6 large lemons, strained) |
Place the chopped jalapeño (seeds removed for a milder lemonade) and 1 cup water in a small saucepan. Bring to a boil. Continue boiling until approximately half the water has evaporated, about 2 minutes. Add sugar and salt and stir. Reduce heat to low and simmer just until sugar has dissolved, about 2 minutes. Let syrup cool for about 5 minutes.
Place a strainer over a pitcher. Pour jalapeño-sugar syrup, lemon juice and 6 cups water through strainer into pitcher. Stir well. Serve chilled over ice.
