Tree Nut Free Chilled Cucumber Mint Lemonade
Cool, herby, and genuinely refreshing, this cucumber mint lemonade is the kind of drink that makes a hot afternoon feel instantly more manageable. Fresh English cucumber gets blended and strained into the pitcher, lending a clean, subtly vegetal sweetness that plays beautifully against bright lemon juice. A homemade mint simple syrup — steeped just long enough to turn pale green and fragrant — brings everything together without any of the artificial flavoring you'd find in a store-bought mix. Maple syrup stands in for refined sugar here, adding a gentle depth that rounds out the tartness in the most satisfying way. The whole thing gets chilled before serving, so every glass over ice is perfectly cold and cohesive from the first sip. It's naturally free from nuts of any kind, relying entirely on fresh produce, citrus, and pantry staples, so there's zero guesswork about what's in it. Dress it up with a lemon slice and a sprig of mint and it looks like something from a restaurant menu — no effort required.
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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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