Brazil Nut Free Classic Cucumber Mint Mocktail

Total time20 min

Prep time10 min

Cook time5 min

Brazil Nut Free Classic Cucumber Mint Mocktail

Cool, crisp, and genuinely refreshing, this cucumber mint mocktail is the kind of drink that makes you feel like you're sitting poolside even on an ordinary Tuesday. Fresh English cucumber gets muddled with bright mint leaves until fragrant and juicy, then shaken with lime juice and a quick homemade simple syrup before being topped with chilled sparkling water. Every sip delivers that clean, herby coolness that store-bought mocktails and sodas rarely manage to pull off. Because this is built entirely from fresh produce, citrus, sugar, and water, there's zero need to scan labels or worry about hidden tree nut derivatives sneaking into your glass. The fine-mesh straining step is a small but satisfying detail — it gives you a silky, pulp-free drink that looks as polished as something from a cocktail bar. Garnished with a thin cucumber round and a sprig of mint, it's also genuinely pretty, making it a great option for entertaining or just treating yourself on a weeknight.

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Ingredients

2 servings

For the simple syrup

¼ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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¼ cup water

For the mocktail

½ medium english cucumber (about 4 oz), cut into ¼-inch rounds
16 fresh mint leaves, plus 2 sprigs for garnish
3 tbsp fresh lime juice (from about 2 limes)
1 cup sparkling water, chilled
1 cup ice cubes

For serving

2 thin cucumber rounds, for garnish (optional)
2 mint sprigs, for garnish (optional)

Instructions

1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool for 5 minutes until no longer steaming.
2
Add the cucumber rounds and mint leaves to a cocktail shaker or large jar. Muddle firmly until the cucumber releases its juice and the mint is bruised and fragrant, about 10–12 presses.

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