Celery Free Chilled Cucumber Mint Lemonade
There is something genuinely refreshing about a glass of lemonade that goes beyond the ordinary, and this cucumber mint version delivers exactly that. Fresh English cucumber is blended and strained into the pitcher, lending a cool, subtly vegetal sweetness that makes the whole drink taste like a spa day in a glass. A homemade maple syrup steeped with fresh mint adds gentle herbal depth without any of the cloying sweetness you get from plain white sugar syrups. Bright lemon juice ties everything together with just the right amount of citrusy punch. The whole process is straightforward — a quick syrup, a blender, a strainer, and you're done — making it an easy win for warm afternoons or casual entertaining. Every ingredient here is naturally free of celery and celery derivatives, so there's no label-reading stress, just a beautiful, crowd-pleasing drink you can pour with confidence.
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!