Mint Cucumber Lemonade Recipes

CUCUMBER MINT LEMONADE

Steps:

• Add the diced cucumber and peeled lemons together with the mint leaves and agave syrup to a powerful blender or food processor. Add the water and blend until smooth to your liking. ( If using a food processor you might want to strain it at this point. If using a Vitamix there won't be any need for straining).Taste and adjust sweetness with more syrup or nectar.
• Transfer the lemonade to a pitcher with the reserved cucumber, lemon slices and mint sprigs. Serve over ice.

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:

• 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.

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 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.

REFRESHING CUCUMBER LEMONADE

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.

CUCUMBER MINT LEMONADE

Steps:

• Place chopped cucumbers in a blender with fresh Mint Leaves and Blend until liquified.
• Place a sieve/strainer over a bowl and use the back of a wooden spoon to force the pulp through the strainer (not all of it but get all the cucumber juice from the pulp).
• In a large pitcher, put ice cubes, lemonade (if using fresh lemon juice, add lemon zest to pitcher) and add the juice from the cucumber/mint mixture to the pitcher.
• Mix.
• Add fresh cut lemon wedges and fresh mint leaves to the pitcher.
• Serve chilled.