Fish 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 the pitcher, giving the drink a cool, subtly vegetal backbone that makes every sip feel like a spa day in a glass. A mint simple syrup made with maple syrup instead of refined white sugar adds a floral, slightly earthy sweetness that ties everything together beautifully. The whole thing comes together with fresh lemon juice and cold water, so you know exactly what's in your glass — no mystery additives, no hidden seafood-derived ingredients like the fish-based gelatin or isinglass sometimes used to clarify commercial beverages. Straining both the cucumber purée and the mint leaves keeps the texture silky smooth and the color a gorgeous pale green. Serve it over ice with a lemon slice and a sprig of mint for a drink that looks as good as it tastes, whether you're hosting a summer gathering or just treating yourself on a warm afternoon.
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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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