Lupin 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, lending a cool, subtly vegetal sweetness that plays beautifully against bright lemon juice. A maple syrup simple syrup steeped with fresh mint ties everything together with a floral, herbal note that feels fancy without requiring any real effort. Every single ingredient here is straightforwardly whole and plant-based, so there is zero guesswork about what is actually in your glass. The double-straining technique — first for the mint syrup, then for the cucumber purée — keeps the final drink silky smooth and beautifully clear. Served over ice with a lemon slice and a sprig of mint, it looks like something you would order at a nice restaurant, but it comes together in your own kitchen with minimal fuss. Make a big batch ahead of time and keep it in the fridge, because this one disappears fast.
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!