Pescatarian Cucumber-Basil Salty Mint Lemonade Soda
This drink is the kind of thing you make once and immediately want to serve at every warm-weather gathering. Fresh cucumber gets muddled down to pure juice, then layered with a honey-basil-mint syrup that you steep right on the stovetop — the result is floral, cooling, and just a little savory from a pinch of sea salt. That tiny hit of salt is the secret weapon here, rounding out the bright lemon and making every sip taste more alive than your average lemonade. The whole build comes together in two glasses with sparkling water poured over ice, so it's as pretty as it is refreshing. Every single ingredient is plant-based and naturally sourced, which means this fits effortlessly into a pescatarian lifestyle without any substitutions or label-reading required. Garnish with a thin cucumber round and a sprig of fresh herbs and it looks like something from a boutique café menu.
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Learn more →Ingredients
2 servings
For the honey syrup
- 3 tbsp honey
- 3 tbsp water
- ¼ cup fresh basil leaves, loosely packed
- ¼ cup fresh mint leaves, loosely packed
For the drink
- ½ cup cucumber, peeled and roughly chopped
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ¼ tsp fine sea salt
- 2 cups sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 thin cucumber slices, for garnish (optional)
- 2 small fresh basil or mint sprigs, for garnish (optional)
Instructions
- 1
Combine the honey and water in a small saucepan over medium-low heat, stirring until the honey fully dissolves, about 2 minutes. Remove from the heat, add the basil and mint leaves, and stir to submerge them.
- 2
Let the herb syrup steep off the heat for 10 minutes, until fragrant and lightly tinted green.
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