Low Sodium Chilled Cucumber Mint Lemonade
This is the kind of drink that makes you feel like you're sitting somewhere shady and breezy even when you're just in your own kitchen. Fresh cucumber gets blended and strained into a silky juice that pairs beautifully with bright lemon and a fragrant mint syrup made from maple syrup — so the sweetness is natural and mellow rather than sharp. The whole thing comes together in a big pitcher and chills in the fridge until it's cold, clean, and completely refreshing. Because every ingredient here is whole and unprocessed, there's no hidden sodium sneaking in from flavored syrups, packaged mixes, or store-bought lemonade concentrates — just real fruit, real herbs, and water. It's a genuinely satisfying way to keep your glass interesting without reaching for anything that comes with a nutrition label worth scrutinizing. Serve it over ice with a lemon slice and a sprig of mint and it looks almost too pretty to drink — almost.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the mint simple syrup
- ½ cup water
- ½ cup maple syrup
- ½ cup fresh mint leaves, loosely packed
For the lemonade
- 1 medium english cucumber (about 10 oz), peeled and roughly chopped
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 2 cups cold water
For serving
- 2 cups ice cubes
- 4 thin lemon slices (optional)
- 4 fresh mint sprigs (optional)
Instructions
- 1
Combine the 1/2 cup water and maple syrup in a small saucepan over medium heat, stirring until the maple syrup fully dissolves, about 2 minutes. Remove from heat, add the mint leaves, and let steep for 10 minutes, until the syrup is fragrant and pale green. Strain through a fine-mesh strainer into a small bowl or measuring cup, pressing the leaves to extract as much liquid as possible; discard the solids. Let the syrup cool to room temperature.
- 2
Place the chopped cucumber in a blender with 1/2 cup of the cold water and blend on high until completely smooth, about 30 seconds. Strain the cucumber purée through the fine-mesh strainer into a large pitcher, pressing firmly with a spoon to extract all the juice; discard the pulp.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!