Cucumber Mint Lemonade
The image is AI-generated. Cooking times are estimates.
Cucumber mint lemonade is a light, citrusy drink with fresh cucumber blended into the base. Straining creates a smoother finish, while gently bruised mint adds aroma without turning the drink bitter. Lemon juice varies in sharpness, so use the final dilution as a guide rather than a fixed rule.
Ingredient notes
A firm cucumber gives a clean flavor; remove very large seeds if needed. Freshly squeezed lemon juice is brighter than many bottled versions. Dissolve sugar in warm water before chilling so there are no gritty crystals in the glass. Mint leaves should smell fresh rather than dark or wilted.
Tips for a better result
Blend cucumber with a little water, then strain through a fine sieve without forcing every bit of pulp through. Gently press or clap the mint instead of pulverizing it. Add ice to individual glasses so a whole jug does not become increasingly watery.
Substitutions and variations
Use sparkling water in place of some still water, adding it just before serving. Lime can replace part of the lemon for a different citrus profile. Liquid sweeteners change the flavor, so add them a little at a time.
Storage and make-ahead tips
Keep covered and refrigerated and use within 24 hours for the freshest flavor. Remove the mint if holding the drink for several hours. Stir before serving because some settling may occur.
A common question
Why does the lemonade taste bitter?
Blending mint heavily or including lemon peel and pith can add bitterness. Blend only cucumber and water, and add the mint gently afterward.
More from Crispe Kitchen
Explore the Drinks collection or read our cooking guides for more kitchen ideas.
Cucumber Mint Lemonade
4 glasses
Estimated prep: 15 minutes · Cook: 2 minutes · Rest/chill: 20 minutes
Equipment: Blender, fine sieve, jug, small saucepan
Ingredients
- 1 cucumber, about 250 g, chopped
- 120 ml fresh lemon juice
- 70 g white sugar
- 100 ml water for syrup
- 650 ml cold water, divided
- 12 fresh mint leaves
- Ice for serving
Instructions
- Warm sugar with 100 ml water, stirring until dissolved. Cool the syrup.
- Blend cucumber with 150 ml of the cold water. Strain into a jug through a fine sieve.
- Add lemon juice, the remaining 500 ml cold water, and most of the syrup. Stir and taste before adding the rest.
- Bruise mint leaves gently and add to the jug. Chill for about 20 minutes.
- Serve over ice, adjusting with extra water if the lemons are especially sharp.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Blend cucumber with a little water, then strain through a fine sieve without forcing every bit of pulp through. Gently press or clap the mint instead of pulverizing it. Add ice to individual glasses so a whole jug does not become increasingly watery.