Cucumber Lemonade

5 from 2 votes

This cucumber lemonade recipe is only 4 ingredients and incredibly refreshing for Summer! Whether you're looking for a fun drink to serve your kids on a hot afternoon, a special lemonade recipe for your next BBQ, or have an abundance of cucumbers in your garden to use up, this cucumber lemonade is just what you need. It's so simple to make and has the most beautiful green color!

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Prep Time 15

Cook Time 5

Chilling Time 1 30

Total Time 1 50

Servings servings

Ingredients

▢ 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

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Instructions

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.

Notes

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.

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