This beautiful pink limeade is quick and easy to make with frozen dragon fruit and fresh limes. You can make it still or sparkling, cocktail or mocktail!
1/2jalapeno, chopped(optional. Remove seeds for less heat)
1 1/2cupsvodka or tequila(optional)
Instructions
For the dragon fruit syrup:
Combine the sugar, hot water, and frozen dragon fruit in a heatproof jar or other container. Stir to help thaw the fruit and dissolve the sugar.
Allow the mixture to sit for a few minutes, until all of the fruit has thawed and the sugar has dissolved. Use a fine mesh strainer to strain out the seeds and any excess pulp.
Store any leftover syrup in a sealed container in the refrigerator for up to 2 weeks.
For the Dragon Fruit Cucumber Limeade:
In a cocktail shaker, muddle the cucumber and optional jalapeno.
If using still water: Add the syrup, lime juice, optional alcohol and 4-6 ounces of water to the shaker and fill 3/4 with ice. (If using vodka, start with 4 ounces of water, you can add more, to taste, afterward).
Shake until chilled, then fine strain the liquid into a highball glass filled with ice and garnish with cucumber.
If using sparkling water: Add the syrup, lime juice, optional alcohol and 1 ounce of still water to the shaker and fill 3/4 with ice.
Shake until chilled, then fine strain the liquid into a highball glass with ice and top with 4-5 ounces of sparkling water, to taste. Garnish with cucumber.
To make a large batch:
Add the cucumber and optional jalapeno to a blender with enough water for the blender to operate (try 1/4 cup). Blend until mostly liquified, then use a fine strainer to remove the pulp, reserving the liquid. If you don't have a blender, you can use a muddler or a large wooden spoon to mash the cucumber and jalapeno in a small bowl or large measuring cup, then strain, pressing on the pulp to extract as much liquid as possible. Reserve the liquid.
In a large pitcher, add the dragon fruit syrup, fresh lime juice, and cucumber/jalapeno liquid. Stir to combine.
If adding vodka or tequila, add 12 ounces (1 1/2 cups) alcohol to the pitcher and top with 4-5 cups of cold still or sparkling water, to taste. If skipping the alcohol, add 5-6 cups of still or sparkling water, to taste. Stir gently and serve in highball glasses over ice. Garnish each drink with cucumber.