Barley Free Cucumber Mint Sparkling Cooler
This sparkling cooler is the kind of drink that makes a regular afternoon feel like a proper occasion. Fresh cucumber gets blended and strained into a clean, pale green liquid that's light and subtly sweet, while a homemade mint syrup built from maple syrup adds a floral depth you simply can't get from a bottle. A generous squeeze of fresh lime ties everything together with just enough brightness to keep each sip lively. The whole thing gets topped off with chilled sparkling water right before serving, so the bubbles stay crisp and effervescent in the glass. Every single ingredient here is naturally free from barley and any grain-derived additives — no flavored syrups with mystery sweeteners, no store-bought mixers to second-guess. It's an elegant, crowd-pleasing drink that comes together with a blender, a strainer, and a little patience while the mint steeps.
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Learn more →Ingredients
4 servings
For the mint simple syrup
- ¼ cup maple syrup
- ¼ cup water
- ½ cup fresh mint leaves, loosely packed, plus more for garnish
For the cucumber base
- 1 medium english cucumber (about 12 oz), peeled and roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 cup cold water
To finish
- 2 cups sparkling water, chilled
For serving
- ice cubes, for serving
- lime slices, for serving (optional)
Instructions
- 1
Combine the maple syrup and 1/4 cup water in a small saucepan over medium heat, stirring until the syrup dissolves, about 2 minutes. Remove from heat, add the mint leaves, and stir to submerge. Let steep for 20 minutes, then strain through a fine-mesh strainer into a small bowl, pressing the leaves to extract as much liquid as possible. Discard the spent mint. Let the syrup cool to room temperature.
- 2
Add the chopped cucumber and 1 cup cold water to a blender. Blend on high until completely smooth, about 30 seconds. Pour through the fine-mesh strainer into a pitcher, pressing the solids with the back of a spoon to extract all the liquid. Discard the solids.
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