Ingredients
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1 large cucumber, peeled and cut into 1/2-inch-thick slices
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⅔ cup agave nectar or simple syrup*
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½ cup snipped fresh basil and/or cilantro
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3 - 4 fresh jalapeño chile peppers, stemmed and seeded**
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1 750 milliliter bottle blanco or reposado tequila
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1 ¼ cup lime juice
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1 ¼ cup pineapple juice or orange juice
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Ice
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Fresh basil leaves and/or thin cucumber slices (optional)
Directions
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In a large pitcher combine the cucumber slices, agave nectar, the 1/2 cup basil, and the chile peppers; use a muddler or wooden spoon to mash until cucumber and chile peppers are crushed.
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Add tequila, lime juice, and pineapple juice to mixture in pitcher; stir to combine. Serve over ice. If desired, garnish with a few small basil leaves and/or thin cucumber slices.
*Tip:
For simple syrup, in a small saucepan combine 1 cup water and 1 cup sugar. Bring to boiling, stirring to dissolve sugar; remove from heat. Cool to room temperature. Cover and chill for at least 2 hours or up to 2 weeks.
**Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (per serving)
| 219 | Calories |
| 21g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 219 | |
| % Daily Value * | |
| Sodium 3mg | 0% |
| Total Carbohydrate 21g | 8% |
| Total Sugars 16g | |
| Protein 1g | 2% |
| Vitamin C 15.7mg | 17% |
| Calcium 16mg | 1% |
| Iron 0.3mg | 2% |
| Potassium 129mg | 3% |
| Folate, total 11.7mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.