|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Red bell pepper||1 , coarsely chopped|
|Fresh lemon juice||1 Cup (16 tbs)|
|White rum||1 1⁄4 Cup (20 tbs)|
|Ice||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
1. 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.
2. Puree the pepper in a blender until smooth. Strain the puree through a fine sieve set over a small bowl.
3. In a pitcher, combine the lemon juice with the sugar 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.