Thai Cucumber Lemonade Recipes

THAI CUCUMBER SALAD

Steps:

• Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
• Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

EASY CUCUMBER LEMONADE RECIPE

Steps:

• Blend the cucumber with water in a blender.
• Strained and poured into the remaining water, mix with honey and lemon juice. Mix well
• and serve with ice. Enjoy

THAI CUCUMBER SALAD

Steps:

• Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
• Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

THAI CUCUMBER RELISH

Steps:

• Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.

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.

THAI CUCUMBERS

Steps:

• Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.;

LEMONADE WITH CUCUMBER

Steps:

• Combine 1 cup of water and the sugar in a saucepan and stir until the sugar dissolves. Heat to boiling and simmer over low for 5 minutes. Pour the syrup into a 2-cup pitcher and let cool, about 20 minutes.
• Meanwhile grate the cucumber into a bowl. Squeeze and press juice from the cucumbers through a sieve placed over a pitcher containing the syrup. Add the lemon juice and stir. Pour into ice-filled glasses.

THAI MARINATED CUCUMBERS

Steps:

• In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
• Remove from heat and let cool to room temperature.
• Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
• Place in a serving bowl, pour marinade over cucumbers; stir to blend.
• If made ahead, cover and refrigerate for up to 2 hours.
• Top with peanuts before serving.

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.