- 1/2 cup sugar
- 1 cup water
- 1 red bell pepper, coarsely chopped
- 1 cup fresh lemon juice
- 1 1/4 cups white rum
In a saucepan, combine the sugar and 1/2 cup of water and simmer over low heat just until the sugar is dissolved. Let cool.
Puree the pepper in a blender until smooth. Strain the puree through a fine sieve set over a small bowl.
In a pitcher, combine the lemon juice with the 1/2 cup of simple syrup, 3 tablespoons of the bell pepper juice and the remaining 1/2 cup of water. Stir in the rum and serve in tall glasses over ice.