This cucumber lemonade recipe is the most refreshing drink for Summer. Cucumber adds a refreshing twist to traditional lemonade. It’s only 4 ingredients and very simple to make.
Served chilled, it’s perfect for hot summer days, backyard barbecues, or casual get-togethers with friends.
Best of all, it’s perfect to make ahead, allowing you to focus on enjoying the party rather than being stuck in the kitchen making drinks.
This easy lemonade recipe combines the crispness of cucumbers with the tangy brightness of lemon. If you’re looking for a change to traditional homemade lemonade, give this cucumber version a try! It’s seriously the best lemonade I’ve ever had!
You’ll love this recipe because:
Table of Contents
- Lemons – For this recipe you’ll need 1 cup of lemon juice total, which I was able to get from 5-6 large lemons. If you’re using smaller lemons, you may need to double the amount to get to 1 cup. You can also use limes instead of lemons for a cucumber limeade recipe.
- Cucumbers – You can use any cucumbers you want in this recipe. I used Persian cucumbers, but English cucumbers are also great. If you use regular cucumbers, you’ll want to peel the cucumber first since it the skin is thicker. For Persian or English cucumbers, you can leave the peel on since it is thin and just chop the cucumber into smaller pieces.
- Granulated sugar – To make the simple syrup, you’ll need granulated sugar. I have not tested other sugars, but monk fruit sweetener should work just fine in this recipe. I don’t recommend brown sugar or coconut sugar because they will turn the simple syrup too dark and ruin the pretty green color of the lemonade. If you are vegan, be sure to use a vegan granulated sugar as not all are vegan.
- Water – You’ll need some water for the simple syrup and to dilute the lemonade. I used filtered water.
This cucumber mint lemonade recipe is so easy to make with just a few simple steps. The below photos with matching steps are meant to help you see the recipe at various stages so you can easily make homemade lemonade all Summer long!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Yes, you can use limes in this recipe to make a cucumber limeade. Keep in mind that limes produce less juice than lemons, so you will need more of them to reach 1 cup of lime juice.
Feel free to experiment with other ingredients to enhance the flavor of the lemonade. Fresh herbs like mint or basil can add a refreshing twist. Just let it steep in the lemonade for a few hours before serving.
The main flavor in homemade lemonade is the lemons, so I recommend using fresh lemon juice and not bottled lemon juice. Bottled lemon juice can have a weird aftertaste and if you’re going through the trouble of making lemonade, it should have the best lemon flavor possible.
hints & tips
- Storage: Store cucumber lemonade in the refrigerator for up to 3-4 days. Do not add ice until you’re ready to serve because it will water down the flavor of the lemonade.
- Freezer Option: You can freeze lemonade, though I would recommend freezing the lemonade concentrate before adding in the additional 4 cups of water. Pour the cucumber lemonade concentrate into a freezer-safe bag and then freeze for up to 6 months. Just defrost until liquid and then add the 4 cups of water to serve.
Add sparking water
Replace one or two cups of water with sparkling water or club soda to give your cucumber lemonade a fizzy twist. This variation adds a bubbly effervescence to the drink. Adjust the ratio based on your preference for the level of carbonation. I’d recommend not adding the sparkling water until right before serving so it doesn’t lose the fizziness in the drink.
If you’re over the age of 21+ and are looking to add some alcohol to your cucumber lemonade to make a simple cocktail, here are some ideas for an easy spiked lemonade:
- Vodka: Add a shot or two of vodka to a glass of cucumber lemonade for a simple and refreshing cocktail. It complements the flavors of the cucumber and lemon without overpowering them.
- Gin: Gin pairs wonderfully with the botanical notes in cucumber lemonade. Add a shot of gin to your glass and garnish with a cucumber slice or sprig of fresh herbs for an elegant and refreshing cocktail.
- Tequila: For a unique twist, try adding a splash of tequila to your cucumber lemonade. The earthy and agave flavors of tequila complement the crispness of the cucumber and the tanginess of the lemon.
- Rum: White or silver rum can add a tropical flair to your cucumber lemonade. Mix in a shot of rum and garnish with a slice of lime or a sprig of fresh mint for a deliciously refreshing cocktail.
Add iced tea
Combine lemonade with your favorite iced tea, such as black tea or green tea, for a refreshing and flavorful combination. Adjust the ratios of lemonade and tea to achieve your preferred balance.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
- 1 cup granulated sugar (200g)
- 4-5 cups water (divided)
- 12 oz Persian cucumbers (cut into 1-inch chunks (about 4 small cucumbers, or use 1 large English cucumber))
- 1 cup lemon juice (from 5-6 large lemons)
- To make the simple syrup, add the granulated sugar and 1 cup of water into a small saucepan. Heat over medium heat, stirring occasionally, until the sugar completely dissolves.
- Remove the simple syrup from the heat and let it cool completely, for at least 30 minutes.
- Add the cucumber chunks to a blender. Blend until smooth.
- Place a fine-mesh sieve over a bowl or pitcher and pour the cucumber puree through the sieve. Use the back of a spatula to press out as much liquid as possible. You should get about 1 cup (8 oz) of cucumber juice. Discard any solids left in the fine-mesh sieve.
- Add the simple syrup, cucumber juice and lemon juice to a large pitcher.
- Add the remaining 3-4 cups of water to the pitcher. Start with 3 cups, taste the lemonade, and then add up to an additional 1 cup of water if the concentrate still needs to be diluted. If the cucumber lemonade is too watered down, add another 2-4 tablespoons of lemon juice from 1 lemon.
- Stir well to combine.
- Chill the cucumber lemonade in the refrigerator for at least an hour before serving.
- Serve the lemonade chilled in glasses of ice. Garnish with lemon slices, cucumber ribbons, and fresh mint as desired.
- I used mini cucumbers, also known as Persian cucumbers, for this recipe. About 4-5 mini cucumbers weighed 12 oz to get me 1 cup of cucumber juice. You can use English cucumbers or regular cucumbers (garden cucumbers) instead. If you use garden cucumbers, I recommend peeling them because they have thicker, waxy skin.
- Before you juice your lemons, I recommend zesting them and saving the zest for other recipes.
- The water in this recipe will be used for both the simple syrup and to dilute the lemonade. There is a range for diluting the lemonade because you will want to taste it to make sure that the flavor is to your liking for you before diluting completely. It’s easier to add more water to the pitcher than it is to add more flavor back into the pitcher.