Cucumber Lemonade

5 from 2 votes

Refreshing cucumber lemonade made with just 4 ingredients. Fresh cucumbers blended with lemon juice and simple syrup create the perfect summer drink. Naturally gluten-free and dairy-free. Great for making ahead for parties!

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Prep Time 15

Cook Time 5

Chilling Time 1 30

Total Time 1 50

Servings 8 servings

Metric - US Customary

Ingredients

For the simple syrup:

▢ 1 cup (200 g) granulated sugar
▢ 1 cup (240 g) water

For the cucumber lemonade:

▢ 12 oz (340 g) Persian cucumbers - cut into 1-inch chunks (about 4 small cucumbers, or use 1 large English cucumber)
▢ 1 cup (244 g) lemon juice - from 5-6 large lemons
▢ 4 cups (950 g) water

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Instructions

Make the simple syrup:

Add 1 cup (200 g) granulated sugar and 1 cup (240 g) water to a small saucepan. Heat over medium heat, stirring occasionally, until the sugar completely dissolves.
Remove from heat and let cool completely, at least 30 minutes.

Make the cucumber juice:

Add 12 oz (340 g) Persian cucumbers cut into chunks to a blender and blend until smooth.
Place a fine-mesh sieve over a bowl or pitcher and pour the cucumber puree through it. 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 the solids.

Mix the lemonade:

Add the cooled simple syrup, cucumber juice, and lemon juice to a large pitcher. Stir to combine.
Add 3 cups (712.5 g) water to the pitcher. Taste and add up to an additional 1 cups (237.5 g) water if needed. If it's too watered down, add 2-4 tablespoons more lemon juice.
Chill in the refrigerator for at least 1 hour before serving.
Serve chilled in glasses with ice. Garnish with lemon slices, cucumber ribbons, and fresh mint if desired.

Notes

Adjust water to taste: There's a range for the water because you'll want to taste before diluting completely. Start with 3 cups, taste, then add more if needed. It's easier to add water than to fix over-diluted lemonade.
Naturally gluten-free: This recipe is naturally gluten-free and dairy-free with only 4 simple ingredients.
Storage: Store in the refrigerator for up to 3-4 days. Don't add ice until serving. To freeze, freeze the concentrate (before adding the 3-4 cups water) for up to 6 months.

Nutrition