Strawberry and jalapeño virgin-ita mocktail

Method

Jalapeño syrup

1. Combine sugar and jalapeños with ½ cup water in a small saucepan and slowly bring to boil.
2. Reduce heat and simmer for 5-10 minutes on low heat, without stirring too often.
3. Once the sugar dissolves into a smooth syrup, pour into an airtight container. This will keep in the fridge for up to two weeks and makes about eight serves.

Strawberry & Jalapeño Virgin-ita

1. Place strawberries into a cocktail shaker and mash with a muddler or fork.
2. Add lime juice, jalapeño sugar syrup and ice. Shake to combine.
3. Pour into the prepared glass and add soda water to finish. Garnish with a slice of lime and fresh sliced Jalapeño.

Recipe by Erin Murnane, Accredited Practising Dietitian at Balance & Bite www.balanceandbite.com.au.
Instagram: @balanceandbitedietitian