Cucumber Mint Lemonade Infusion Recipes

CUCUMBER MINT LEMONADE

Steps:

• Chop half of the cucumber. Add the chopped cucumber to a large sauce pot.
• Add the lemon juice, sugar, and 1/2 of the mint leaves to the pot.
• Place the pot over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved (about 5-7 minutes). Remove from the heat.
• Pour the liquid through a fine mesh strainer to remove the cucumber and mint.
• Add the liquid to a large serving pitcher.
• Slice the remaining half of the cucumber. Slice the lemon.
• Add the water, sliced cucumber, sliced lemon, and the remaining mint leaves to the pitcher. Stir well.
• Serve cold.

MINT CUCUMBER LEMONADE

Steps:

• Combine the cucumber, mint leaves, lemon juice, 1 cup water and sweetener in blender and process until smooth.
• Pour the lemonade into a pitcher through a fine mesh strainer to remove any cucumber pulp or mint leaves. Stir in the sparkling water. Taste and add any more sweetener if needed and enjoy.

CUCUMBER-MINT LEMONADE

Steps:

• Pulse 2 chopped English cucumbers, 2 cups fresh lemon juice (about 16 lemons), 1 1/2 cups chopped fresh mint and 1 cup sugar in a blender, stirring as needed, until combined. Puree until smooth, about 1 minute. Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a spoon. Stir in 3 cups water. Serve over ice.

CUCUMBER MINT LEMONADE

Steps:

• Combine 1 cup sugar and 1 cup of the water in a small saucepan and bring to a boil. Reduce to a simmer and cook until sugar has dissolved, stirring frequently, about 3-5 minutes. After boiling, remove from heat and let cool or place in the refrigerator to cool quick (about 15 minutes).
• In a large pitcher, add sliced cucumber and mint leaves and muddle with a large wooden spoon or cocktail muddler to release the cucumber juice and infuse it with the mint oils.
• Pour the lemon juice, simple syrup, and remaining 6 cups of water into the pitcher and mix with a large spoon until well combined. Serve by pouring over ice in a small glass and topping with a cucumber and mint leaf as garnish.

INVIGORATING CUCUMBER MINT COCKTAIL RECIPE BY TASTY

Steps:

• Make the mint simple syrup: In a small saucepan over medium heat, combine the water, sugar, and roughly chopped mint leaves. Bring to a low boil, then reduce the heat to low and simmer for 5 minutes, until the sugar is fully dissolved and the mint is fragrant. Remove from the heat and let cool for 5-10 minutes. Strain through a fine-mesh sieve. Store remaining mint syrup in the refrigerator for up to 1 month.
• In a cocktail shaker, combine the cucumber rounds, lime juice, whole mint leaves, and 1 tablespoon of the mint simple syrup. Muddle for 1-2 minutes, until the cucumber and mint have released their flavors, but are not mushy.
• Pour in the vodka and fill the shaker halfway with ice. Shake vigorously for 30 seconds.
• Fill a Collins glass with ice and pour in the strained cocktail.
• Garnish with the cucumber ribbons.
• Enjoy!

CUCUMBER & MINT LEMONADE INFUSION

Steps:

• For the mint syrup: Combine fresh mint, sugar and water in a small pot and bring to a boil, stirring until sugar is completely dissolved. Remove from heat and stir in lemon zest. Let mint steep for 30 minutes before straining syrup through a sieve lined with cheesecloth. Allow to cool completely and store in refrigerator until ready to use.
• For the lemonade: Slice cucumbers into rounds and add to a blender. Blend on high until cucumbers are fully broken down into juice, stirring as needed. Strain cucumber juice through a sieve lined with cheesecloth, pressing down on the pulp to remove all of the liquid. You should be left with about one cup of juice.
• In a large pitcher, combine cucumber juice, mint syrup, lemon juice and cold water. When ready to serve, add 1-2 cups of ice. Garnish individual glasses with cucumber ribbons and fresh mint.