Spice Free Chilled Cucumber Mint Lemonade
Cool, green, and genuinely refreshing, this cucumber mint lemonade is the kind of drink that makes a hot afternoon feel instantly more manageable. Fresh English cucumber is blended and strained into the pitcher, adding a subtle, clean flavor that pairs beautifully with bright lemon juice and a fragrant mint simple syrup made with maple syrup instead of refined sugar. Every single ingredient here is naturally free of any spice or heat, so there's no label-reading required and no risk of hidden warming agents sneaking into your glass. The mint syrup is the real star — steeping fresh leaves in warm maple syrup coaxes out a delicate, almost floral flavor that feels far fancier than the effort involved. A quick chill in the fridge pulls everything together into a cohesive, well-balanced drink that's bright without being sharp. Served over ice with a lemon slice and a sprig of mint, it looks stunning enough to set out for guests but is easy enough to make on a regular Tuesday.
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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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