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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spicy Tropical Coolers
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 248
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 248
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- Make the jalapeno syrup: Bring the sugar, 2/3 cup water and half of the jalapeno slices to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes.
- Meanwhile, muddle the remaining jalapeno slices in a large liquid measuring cup with a wooden spoon. Add the pineapple juice; let sit while the syrup cools.
- Strain the jalapeno syrup and pineapple juice mixture into a pitcher. Stir in the vodka, mango nectar and lime juice and refrigerate until ready to serve. Pour into ice-filled glasses; garnish with skewers of pineapple, jalapeno and mango.
