Shellfish 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, then combined with bright lemon and a homemade maple-mint syrup that smells absolutely incredible while it steeps. The result is something far more interesting than standard lemonade — cooling, a little herbal, and just sweet enough without being cloying. Because everything here is built from whole, simple ingredients, there's zero guesswork about what's actually in your glass. It's naturally free from any seafood or ocean-derived additives that can sneak into packaged drinks and flavored syrups. Make a big pitcher, let it chill in the fridge, and pour it over ice whenever the mood strikes — it's genuinely refreshing every single time.
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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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