Ingredient List Print Recipe
- 2 1/2 quarts cold water
- 1 3/4 cups white cane sugar
- 2 cups fresh squeezed lemon juice
- 4 conventional cucumbers
- 1 cup packed mint leaves
The Perfect Summer Beverage
Everyone will love this refreshing cucumber-and-mint infused lemonade at your next backyard party.
SERVINGS: MAKES 1 GALLON
Combine water, sugar and lemon juice in a pitcher or large container with a cover. Whisk by hand until the sugar is dissolved.
Peel the cucumbers and slice them down the middle. Scoop out and discard the seeds. Chop roughly and puree in a food processor. Place the pulp in a fine mesh strainer over a bowl, and press out the juice…or let sit overnight. You will need 1 1/3 cup of cucumber juice.
Puree the mint leaves and cucumber juice together in a blender. Add to the lemonade base. Stir to combine. The lemonade lasts for 3 days before the lemon loses its acidity; the cucumber/mint juice will last for a day or two before the mint starts to turn brown.
NOTE If you have a juicer, you can juice the herbs and cucumber together and skip the straining and blending process.
Photograph by Madeleine Hill.
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