Gut Friendly Chilled Cucumber Mint Lemonade
There is something genuinely refreshing about a cold drink that also happens to be kind to your digestive system, and this cucumber mint lemonade delivers on both fronts. Fresh English cucumber is blended and strained into the base, lending a cool, hydrating quality that pairs beautifully with bright lemon juice and a fragrant mint simple syrup made with maple syrup instead of refined sugar. That swap matters — maple syrup is gentler on the gut than conventional sweeteners, and the whole recipe skips artificial additives, preservatives, and anything that might trigger sensitivity. The mint steep is a small but meaningful step, coaxing out the herb's natural soothing properties before it ever hits your glass. Everything gets chilled before serving, so the flavors meld into something that tastes far more complex than the short ingredient list suggests. It's elegant enough to serve at a summer gathering but easy enough to blend together on a quiet afternoon when you just need something that feels 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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