Cucumber Mint Lemonade
Combine cucumbers, lemon, and mint to create the ultimate summertime refresher.Yield: makes about 1 quart
Servings: 4
Equipment
- high speed blender
- strainer or cheesecloth
Ingredients
- ½ cup granulated sugar (100 g)
- 2 ½ cups water (600 ml), divided
- 1 cup Persian cucumbers (English cucumbers or hot house cucumbers), peeled and sliced
- 1 cup fresh mint leaves, loosely packed
- 1 cup fresh squeezed lemon juice (240 ml)
Instructions
- In a small sauce pot, combine sugar and ½ cup water. Bring to a boil until sugar dissolves. Remove from heat and let cool slightly.
- In a blender, combine cucumbers, mint leaves, lemon juice, and slightly cooled simple syrup. Puree until smooth.
- Strain mixture through a fine strainer (or cheesecloth). Discard pulp.
- Pour lemonade into a pitcher. Add remaining 2 cups of water*. Stir to combine. Keep chilled until ready to serve.
Notes
- Honey or agave syrup may be used in place of granulated sugar.
- You may sub in 2 cups chilled sparkling water in place of water in step 4. Serve immediately over ice.
Nutrition
Calories: 121kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 166mg | Fiber: 1g | Sugar: 27g | Vitamin A: 509IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 1mg