Pistachio 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 balances the bright tartness of real squeezed lemon juice. A mint simple syrup made with maple syrup instead of refined white sugar adds a floral, herby depth that store-bought lemonades simply cannot replicate. The whole thing comes together with nothing but whole, recognizable ingredients — no flavor packets, no mystery additives, just clean and vibrant flavor you can feel good about. It's the kind of drink that looks stunning in a glass with a lemon slice and a sprig of mint, making it as impressive for guests as it is satisfying on a quiet afternoon. Chilling it in the fridge before serving lets all those flavors meld into something that tastes like it took far more effort than it actually did.
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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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