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Cucumber Mint Lemonade

Yield: makes about 1 quart

Author Maryanne Cabrera


  • 1/2 cup granulated sugar
  • 2 1/2 cups water
  • 1 cup Persian cucumbers (English cucumbers or hot house cucumbers), peeled and sliced
  • 1 cup mint leaves
  • 1 cup fresh squeezed lemon juice


  1. In a small sauce pot, combine sugar and 1/2 cup water.  Bring to a boil until sugar dissolves.  Remove from heat and let cool slightly.

  2. In a blender, combine cucumbers, mint leaves, lemon juice, and slightly cooled simple syrup. Puree until smooth.

  3. Strain through a fine strainer (or cheesecloth). Pour lemonade into a pitcher. Add remaining 2 cups of water. Stir to combine. Keep chilled until ready to serve.