Pregnancy Friendly Chilled Cucumber Mint Lemonade
There is something deeply refreshing about a cold, homemade drink that actually feels good to sip, and this cucumber mint lemonade delivers exactly that. Fresh lemon juice, blended English cucumber, and a fragrant maple syrup steeped with real mint leaves come together into something that tastes far more special than it is complicated to make. The sweetener here is maple syrup rather than refined white sugar, which keeps things feeling wholesome without sacrificing that essential sweet-tart balance. Staying well-hydrated is one of the most important things you can do during pregnancy, and having a drink this pretty and flavorful in the fridge makes it genuinely easy to reach for a glass. The cucumber is blended and strained so you get all the cool, subtle flavor without any chunky texture, and the whole pitcher can be made ahead and chilled until you need it. Garnished with a sprig of fresh mint and a thin lemon slice, it looks like something from a spa menu — but it comes together in your own kitchen with just a blender and a strainer.
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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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