Caffeine Free Chilled Cucumber Mint Lemonade
There is something genuinely refreshing about a cold drink that earns its flavor entirely from fresh produce and a handful of simple pantry staples. This lemonade layers bright citrus with cool cucumber and a fragrant mint simple syrup made from maple syrup — no tea, no coffee, no energy-boosting additives anywhere in sight. The cucumber gets blended and strained into the pitcher, giving the drink a subtle, garden-fresh depth that plain lemonade just can't match. Steeping fresh mint leaves in the warm maple syrup is a small step that pays off big, infusing every sip with a clean herbal sweetness. Everything comes together in one pitcher and chills in the fridge until you're ready to pour, making it an easy choice for a hot afternoon or a casual gathering. Served over ice with a lemon slice and a sprig of 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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