Honey 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 vegetal in the best possible way, while a homemade mint syrup built from maple syrup adds gentle sweetness without any animal-derived ingredients. That swap matters here — many sweetened drinks and syrups rely on honey, but maple syrup dissolves just as beautifully into warm water and carries a mild, neutral sweetness that lets the mint and cucumber shine. A hit of fresh lime juice ties everything together with a little brightness before chilled sparkling water brings the fizz. The result is refreshing, elegant, and genuinely thirst-quenching — the kind of thing guests will ask you to make again before they've even finished their first glass. It comes together in a single pitcher and can be prepped ahead, making it an easy go-to for warm days or casual entertaining.
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!