There are a few words that make you only think of summertime: ice cold lemonade.
Typically, I’m a water-aholic. I drink it all the time, all throughout the day, with every meal. I don’t even like the taste of soda (although I’m a sucker for homemade root beer). But- and this is a huge but – I love lemonade. Especially all the fun variations of lemonade – like the blackberry lemonade I posted last summer.
This past weekend, I made cucumber lemonade, which is perfect because it’s more on the savory side.
I peeled, chopped, and put a few cucumbers into my food processor to puree. The cucumbers are filled with a lot of water, so it purees easily.
Unlike fruity lemonades, you need to strain the pureed cucumber through a steel mesh strainer to only collect the cucumber water (otherwise you’ll get the grimy cucumber remains in your teeth).
A summery & savory lemonade.
- 2 cups water
- 1 cup sugar
- Zest of one lemon
- 1 cup lemon juice
- 2 cucumbers, peeled and loosely chopped
- 2 cups cold sparkling water
- Fresh mint sprigs and a few thin slices of cucumber for garnish
- Ice cubes for serving
- Bring water and sugar to a boil. Reduce heat to simmer and stir occasionally until all sugar has dissolved.
- Add lemon zest. Stir and remove from heat. Let cool completely on counter or in refrigerator. Using a steel mesh colander, strain the liquid into a pitcher for serving.
- Using a food processor or blender, puree cucumbers. Using the steel mesh colander, strain the cucumber water into the pitcher. Use the back of a wooden spoon to get as much liquid out of the cucumbers as possible. Also add lemon juice to pitcher.
- When ready to serve, add sparkling water to pitcher and stir. Fill serving glasses with ice, pour juice over ice, and top with a few sprigs of fresh mint and thin slices of cucumbers.
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