Gluten 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 silky, pale-green base, then brightened with lime juice and a homemade maple-mint syrup that smells absolutely incredible while it steeps. Every single ingredient here is naturally free of gluten — no label-checking required, no hidden grain-based additives lurking in a store-bought mixer. The mint syrup comes together in minutes on the stovetop, and the whole thing chills in the fridge until you're ready to finish it off with a generous pour of sparkling water. That final fizz transforms a simple juice into something genuinely refreshing and a little fancy. Serve it over ice with a few lime slices and extra mint, and it looks like something you'd order at a rooftop bar.
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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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