Mexican Cucumber Lemonade Recipe Recipe For Zucchini

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CUCUMBER LIME AGUA FRESCA



Cucumber Lime Agua Fresca image

Cucumber Lime agua fresca is among some of the popular drinks for those hot summer days. An easy to prepare a drink that takes the term "agua fresca" to the next level, it really tastes like fresh times 2! Cucumber, lime juice, sugar, and mint to garnish.

Provided by Mely Martínez

Categories     Drinks

Time 10m

Number Of Ingredients 9

1 large English cucumber or 2 garden cucumbers (about 3 cups
when chopped)
½ cup of lime juice (about 4-6 limes (depending on the size)
or juiciness of the limes)
6 cups of water
2/3 cups of sugar
3 cups of ice cubes
3 small sprigs of mint
Some lime & cucumber slices to garnish the drink.

Steps:

  • Peel the cucumbers and remove the seeds using a spoon. Chop cucumbers into chunks and place into the blender. Gather all the ingredients to prepare the agua fresca.
  • Add the 2/3 cups of sugar, ½ cup of lime juice, and three cups of the water into the blender. Process for a couple of minutes, until everything has been processed into a smooth mixture.
  • Now, using a strainer, pour the mixture into a large-sized pitcher. In this case, I'm using my Rubbermaid pitcher. Press down on the strainer with the back of a spoon to extract as much liquid as possible. Afterwards, discard those residues.
  • Add the remaining 3 cups of water and 2 cups of ice cubes, then stir and refrigerate for an hour. To serve, place some slices of lime or cucumber in the glasses and garnish with a few mint leaves. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 36 kcal, Carbohydrate 9 g, Sodium 5 mg, Sugar 8 g

AMY'S CUCUMBER LEMONADE



Amy's Cucumber Lemonade image

Refreshing summer sipping drink. I had this drink at a local restaurant and liked it so much I had to re-invent it in my own kitchen. Serve over ice.

Provided by workoutmom

Categories     Drinks Recipes     Lemonade Recipes

Time 5m

Yield 6

Number Of Ingredients 3

1 (6 ounce) can frozen lemonade concentrate
4 (6 ounce) cans water
1 cucumber, peeled and sliced

Steps:

  • Place lemonade concentrate into a jug with a lid and stir in 3 lemonade cans of water. Pour 1 more can of water into a blender, add cucumber, and puree. Pour cucumber mixture into lemonade and shake to thoroughly mix.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 18 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 5.7 mg, Sugar 16.4 g

AGUA FRESCA DE PEPINO (CUCUMBER LIMEADE)



Agua Fresca de Pepino (Cucumber Limeade) image

This is another common agua fresca from Mexico. Refreshing, healthy, and delicious! Serve over ice.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5m

Yield 6

Number Of Ingredients 4

5 cups water, or to taste
3 cucumbers, peeled and chopped
½ cup freshly squeezed lime juice
¼ cup granular sucralose sweetener (such as Splenda®), or to taste

Steps:

  • Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth. Pour into pitcher; add remaining water. Stir in additional sweetener to taste.

Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.3 mg, Sugar 0.3 g

REFRESHING CUCUMBER LEMONADE



Refreshing Cucumber Lemonade image

Cucumber is the perfect complement to the traditional summer lemonade. Display it in the pitcher with cucumber and/or lemon slices.

Provided by DASHKAYDOT

Categories     Drinks Recipes     Lemonade Recipes

Time 50m

Yield 4

Number Of Ingredients 4

1 cup water
½ cup white sugar
1 cucumber, sliced
6 lemons, juiced

Steps:

  • Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
  • Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
  • Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 45.5 g, Fat 0.6 g, Fiber 8.2 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 8.2 mg, Sugar 26.2 g

BETHY'S CUCUMBER BASIL LEMONADE



Bethy's Cucumber Basil Lemonade image

I make this refreshing lemonade all summer long. It goes great at any picnic!

Provided by Bethy

Categories     Drinks Recipes     Lemonade Recipes

Time 2h15m

Yield 8

Number Of Ingredients 5

8 cups cold water, divided
1 cup white sugar
1 ½ cups lemon juice
½ cucumber, thinly sliced
10 fresh basil leaves, torn

Steps:

  • Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature.
  • Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 29.4 g, Fiber 0.3 g, Protein 0.3 g, Sodium 7.8 mg, Sugar 26.3 g

CUCUMBER LEMONADE



Cucumber Lemonade image

This cucumber lemonade is a spa-in-a-glass! It's not overly sweet, with a healthy balance of tangy lemon juice and refreshing cucumber flavor. A hint of mint adds a cooling backdrop.

Provided by Julia Levy

Categories     Healthy Drink Recipes

Time 40m

Number Of Ingredients 6

1 pound cucumbers (about 2 medium), divided
5 medium lemons, divided
½ cup granulated sugar
¼ cup packed fresh mint leaves
4 cups cold water, divided
Ice cubes

Steps:

  • Thinly slice 1 cucumber and 1 lemon to measure 1/3 cup slices each; set both aside for garnish.
  • Coarsely chop the remaining cucumber to yield about 3 cups; place in a medium bowl. Juice the remaining lemons to yield 1 cup juice. Add the juice to the bowl with the chopped cucumber. Add sugar and mint; stir to combine. Cover and refrigerate, stirring occasionally, until the mixture is chilled and the sugar dissolves, about 30 minutes.
  • Pour the cucumber mixture into a blender and blend until smooth, about 20 seconds. Add 1 cup water and blend again. Strain through a fine-mesh sieve into a pitcher; discard solids. Stir the remaining 3 cups water into the pitcher and garnish with the reserved cucumber and lemon slices. Serve over ice.

Nutrition Facts : Calories 82 calories, Carbohydrate 21 g, Fiber 1 g, Protein 1 g, Sodium 8 mg, Sugar 19 g

ZUCCHINI CUCUMBER SALAD



Zucchini Cucumber Salad image

This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.

Provided by Vickie Spencer

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

¼ cup mayonnaise
½ (1 ounce) package Ranch-style dressing mix
3 cups shredded zucchini
1 cup shredded cucumber
½ green bell pepper, coarsely shredded

Steps:

  • Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

Nutrition Facts : Calories 131 calories, Carbohydrate 7.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 333.6 mg, Sugar 2.7 g

ZUCCHINI AND CUCUMBER SALAD



Zucchini and Cucumber Salad image

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

Provided by Sharon123

Categories     Southwestern U.S.

Time 10m

Yield 5 serving(s)

Number Of Ingredients 14

1 lb small zucchini, thinly sliced
1/2 large English cucumber, cut into 1/2-inch cubes
1 large sweet onion, cut into thin rings
1 (2 1/4 ounce) can black olives, pitted and sliced
1/2 cup cherry tomatoes
1/4 cup loosely packed fresh Italian parsley
1/3 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/8 teaspoon black pepper

Steps:

  • In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
  • For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
  • Makes 5 servings.

Nutrition Facts : Calories 192.4, Fat 16.2, SaturatedFat 2.3, Sodium 354.2, Carbohydrate 10.8, Fiber 2.3, Sugar 6.4, Protein 2.1

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