Cucumber Lemonade Recipe
Make Cucumber Lemonade Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cucumber-Lemon Base
Optional Garnish & Adjustments
Method
Cucumber-Lemon Base
Make cucumber puree
Place the cucumber chunks in a blender or food processor. Add 1/2 cup of the filtered water to help blend. Puree on high until very smooth, about 30–45 seconds.
Strain cucumber juice
Pour the cucumber puree through a fine-mesh sieve or cheesecloth into a bowl, pressing with the back of a spoon to extract as much liquid as possible. You should obtain roughly 1 to 1 1/4 cups of cucumber juice. Discard or reserve the solids for another use.
Make simple syrup
In a small saucepan combine granulated sugar and 1/2 cup filtered water. Heat over medium, stirring constantly, until the sugar dissolves fully and the liquid is clear, about 3–4 minutes. Remove from heat and let cool slightly. (If using honey/agave, skip this syrup and dissolve honey into warm lemon juice instead.)
Combine lemon and cucumber
In a large pitcher, combine the fresh lemon juice (1 cup), the strained cucumber juice, and the cooled simple syrup. Stir to combine.
Adjust volume
Add the remaining 2 cups cold water and the remaining 1/2 cup filtered water (used for blending) as needed to reach desired strength. Taste and adjust: if too sweet, add up to 1/2 cup more lemon juice or additional water; if too tart, add up to 2 tbs extra simple syrup or 1–2 tbs honey/agave dissolved in a little warm water.
Season (optional)
Add a pinch of sea salt to round flavors and stir well.
Garnish & Serve
Chill and serve: Refrigerate the lemonade for at least 30 minutes to let flavors meld, or serve immediately over ice cubes.
Garnish: Add lemon slices and mint leaves to the pitcher or individual glasses. Clap mint between your palms before adding to release aroma.
Serve size: Pour into glasses filled with ice (about 1/2 cup ice per glass). Stir briefly and serve cold.
Storage: Store leftover cucumber lemonade covered in the refrigerator for up to 48 hours. Stir or gently shake before serving; separation is normal.