Gelatin Free Chilled Cucumber Mint Lemonade
Cool, crisp, and genuinely refreshing, this cucumber mint lemonade is the kind of drink that makes a hot afternoon feel instantly more manageable. The base is built from blended English cucumber strained into pure juice, which gives the whole pitcher a subtle, garden-fresh flavor without any pulpy texture. Fresh lemon juice keeps things bright and tart, while a homemade maple syrup steeped with mint leaves adds just the right amount of sweetness and herbal depth. Because everything here is made from whole fruits, vegetables, and pantry staples, there are absolutely no hidden additives to worry about — what you see in the ingredient list is exactly what ends up in your glass. Many store-bought lemonades and flavored drinks can contain unexpected thickeners or stabilizers, so making your own is a genuinely smart move. A quick chill in the fridge before serving lets all the flavors meld beautifully, and a garnish of lemon slices and fresh mint makes it look like something you'd pay way too much for at a fancy café.
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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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