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Cucumber Lemonade

Delicious Cucumber Lemonade: Your Best Summer Refreshment

Enjoy a refreshing Cucumber Lemonade, the perfect summer thirst-quencher with just four simple ingredients.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 1 hour
Servings: 4 cups
Course: Summer Dessert Recipes
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Simple Syrup
  • 1 cup granulated sugar substitute with monk fruit sweetener for lower calories
  • 1 cup water used to create syrup
Lemonade
  • 2-3 pieces Persian cucumbers can swap with English cucumbers
  • 1 cup freshly squeezed lemon juice about 5-6 large lemons

Equipment

  • medium saucepan
  • blender
  • fine-mesh sieve
  • pitcher

Method
 

Making Cucumber Lemonade
  1. Combine 1 cup of granulated sugar and 1 cup of water in a medium saucepan. Heat for 5-7 minutes until sugar dissolves.
  2. While syrup cools, blend 2-3 Persian cucumbers until smooth. Strain through fine-mesh sieve to extract juice.
  3. In a large pitcher, combine cucumber juice and 1 cup of lemon juice. Gradually add cooled simple syrup to taste, stirring gently.
  4. Dilute with 2-4 cups of cold water according to preference. Stir well and refrigerate for at least 1 hour.
  5. Serve chilled over ice, garnishing with cucumber slices or mint leaves.

Nutrition

Serving: 4cupsCalories: 90kcalCarbohydrates: 25gSodium: 5mgPotassium: 200mgSugar: 22gVitamin A: 100IUVitamin C: 30mgCalcium: 5mgIron: 0.1mg

Notes

Store in an airtight pitcher in the fridge for up to 3-4 days. Freeze in ice cube trays for up to 2 months. Avoid reheating; serve chilled.

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