Red Meat Allergy Friendly Chilled Cucumber Mint Lemonade

Total time45 min

Prep time10 min

Cook time5 min

Red Meat Allergy Friendly Chilled Cucumber Mint Lemonade

This refreshing drink is the kind of thing you'll want to make on repeat all summer long — cool, bright, and just a little unexpected. Fresh cucumber blended and strained into the base gives the lemonade a subtle, garden-fresh depth that goes way beyond your average glass of citrus. A homemade mint simple syrup made with maple syrup adds gentle sweetness and a fragrant herbal note that ties everything together beautifully. Every single ingredient here is naturally plant-based and free from any animal proteins, so there's zero guesswork about what's in your glass. It's a great option when you're hosting a crowd with mixed dietary needs, since it's crowd-pleasing without being complicated. Serve it over ice with a lemon slice and a sprig of mint for a presentation that looks far fancier than the effort involved.

About Fig

Fig 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
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
See all
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!