Citric Acid Free Cucumber Mint Sparkling Cooler
Fresh cucumber blended smooth, a homemade mint syrup sweetened with maple, and a bright hit of lime juice — this sparkling cooler is the kind of drink that makes a hot afternoon feel instantly manageable. The whole thing comes together in a blender and a small saucepan, with no specialty equipment or hard-to-find ingredients required. For anyone avoiding citric acid, store-bought flavored sparkling drinks and lemonades are a minefield of hidden additives, but every element here is straightforward and easy to verify. The mint syrup is steeped from scratch using fresh leaves and maple syrup, so you control exactly what goes in. Blending and straining the cucumber pulls out a clean, subtly sweet liquid that pairs beautifully with the effervescence of plain sparkling water. The lime juice adds that tart lift without any processed acid derivatives — just real fruit, squeezed fresh. Serve it over ice with a few mint sprigs and you have something that looks genuinely impressive while being one of the easiest things you'll make all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!