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Ingredients
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Cucumber Cooler Base
To Serve
Method
Cucumber Cooler Base
- 1
Prepare cucumber juice
Trim both ends off the cucumber and cut into 1–2 inch pieces. Place the pieces into a blender with 120 ml cold water. Blend on high until completely smooth (about 30–45 seconds).
- 2
Extract juice
Pour the blended cucumber through a fine-mesh sieve or cheesecloth set over a bowl. Press or squeeze with the back of a spoon (or twist cheesecloth) to extract as much liquid as possible. Discard the pulp or save for another use.
- 3
Make simple syrup
In a small saucepan combine 2 tbs granulated sugar and 30 ml water (or use 30 ml from the 120 ml if you prefer). Warm gently over low heat, stirring until sugar dissolves. Remove from heat and cool to room temperature. (If you prefer less sweetness, reduce syrup to 1 tbs sugar.)
- 4
Assemble base
In a pitcher or mixing glass combine 180 ml (approximately) freshly extracted cucumber juice, the cooled simple syrup to taste (start with 15 ml/1 tbs), and 30 ml fresh lemon juice. Taste and adjust sweetness or acidity: add remaining syrup if you prefer sweeter, or more lemon if brighter acidity is desired. If using salt, add a small pinch to enhance flavor and stir to combine.
To Serve
- 5
Fill two tall glasses with ice (divide 1 cup between them). Pour the cucumber-lemon base evenly over the ice (about half the volume of the glass).
- 6
Top each glass with soda water: divide 180 ml soda water between the two glasses (about 90 ml each) so the drink is fizzy and light. Gently stir once to combine without losing too much carbonation.
- 7