Cucumber Jalapeno Margaritas

  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30



  • 45 medium-sized lemons
  • 34 limes
  • 1 large cucumber
  • 4 4 oz. tequila shots (blue agave for gluten-free)

Jalapeno Simple Syrup

  • 1/2 c. water
  • 1/4 c. sugar
  • 2 jalapenos


  1. Juice the lemons, limes, and cucumber together (I was able to manually squeeze the citrus but had to use my juicer for the cucumber. If you don’t have a juicer, you can try blending the cucumber pulp with the citrus until smooth). This should make approx. 1 1/4 c. cup-ish of liquid. Cool in the refrigerator.
  2. In a small saucepan, throw in the sugar, water, and sliced jalapenos. It’s okay if there are seeds, you are going to drain them out. In fact if you want a spicier margarita, crush the juice of the jalapenos with the back of a fork into the syrup water. Boil the water on medium until the sugar is dissolved. Simmer for 10 minutes. Drain with a fine mesh colander and cool completely.
  3. Throw everything into a large pitcher filled with ice cubes. Try placing half of the simple syrup first and then add according to your sweetness meter. Throw in sliced cucumbers and seeded jalapenos for garnish if you like.
  4. Coat 4 glasses with salt on the rim and serve margaritas.


  • Serving Size: 4