Artificial Food Coloring Free Chilled Cucumber Mint Lemonade
That first sip hits you with cool cucumber, bright lemon, and a whisper of fresh mint all at once — it's the kind of drink that makes a hot afternoon feel instantly manageable. Every drop of color in this glass comes straight from real ingredients: the pale green tint is nothing but blended cucumber and steeped mint leaves, no dyes or artificial additives anywhere in sight. Sweetness comes from maple syrup rather than conventional simple syrup, which means you're skipping the processed white sugar and any questionable additives that can sneak into store-bought lemonade mixes. The cucumber gets blended and strained so you get all that clean, hydrating flavor without any pulpy texture, just a silky, refreshing base. Making the mint syrup from scratch takes only about ten minutes and fills your kitchen with the most incredible herbal aroma before you've even poured a glass. It's a genuinely elegant drink that comes together with whole, recognizable ingredients and zero shortcuts that would compromise what's in it.
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!