Cinnamon Free Chilled Cucumber Mint Lemonade
Cool, green, and impossibly refreshing, this cucumber mint lemonade is the kind of drink that makes a hot afternoon feel like a genuine treat. The base is built from fresh English cucumber blended and strained into pure juice, which gives the whole pitcher a subtle vegetal sweetness that pairs beautifully with bright lemon. A homemade mint simple syrup — steeped just long enough to turn fragrant and pale green — brings an herbal lift without any of the warming spices that can sneak into store-bought flavored syrups and drink mixes. Maple syrup does the sweetening here, keeping things natural and free from the spice blends that sometimes hide in processed sweeteners or flavored syrups. The whole process is straightforward: make the syrup, blend and strain the cucumber, stir everything together, and chill. Served over ice with a lemon slice and a sprig of mint, it looks like something from a fancy café but comes together entirely in your own kitchen with ingredients you can fully trust.
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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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