Beef Free Chilled Cucumber Mint Lemonade
There is something genuinely refreshing about a homemade lemonade that goes beyond the basic, and this cucumber mint version delivers exactly that kind of upgrade. Fresh English cucumber is blended and strained into a smooth, pale green juice that adds a cool, almost spa-like depth to the drink without any heaviness. A maple syrup simple syrup steeped with fresh mint leaves brings gentle sweetness and herbal fragrance that store-bought lemonade simply cannot replicate. Bright lemon juice ties everything together with just the right amount of tartness, making each sip feel balanced and lively. The whole thing comes together in one pitcher and chills beautifully, so it's ideal for making ahead before guests arrive or a warm afternoon on the porch. Garnished with thin lemon slices and a sprig of fresh mint, it looks as good as it tastes.
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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.
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