Mushroom Free Chilled Cucumber Mint Lemonade
This is the kind of drink that makes you feel like you're sitting on a shaded porch even when you're just standing at your kitchen counter. Fresh cucumber is blended and strained into a silky juice that gives the lemonade a cool, almost spa-like depth without any artificial flavoring. A homemade maple mint simple syrup brings gentle sweetness and a herbal lift that store-bought lemonade simply can't compete with. The whole thing comes together in one blender and one pitcher, and a short chill in the fridge is all it takes before you're pouring over ice. It's naturally free from anything funky — just real fruit, fresh herbs, cucumber, and a touch of maple — so there's no label-reading required. Serve it with a sprig of mint and a lemon slice for a glass that looks as refreshing 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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