Nitrate & Nitrite Free Cucumber Mint Sparkling Cooler
This sparkling cooler is the kind of drink that looks like it came from a fancy café but comes together entirely from fresh produce and pantry staples. Blended cucumber gives it a clean, almost silky base, while a homemade maple-mint syrup adds gentle sweetness and that cool herbal lift that makes the whole glass feel refreshing from the first sip. A squeeze of fresh lime ties everything together with just enough brightness to keep it lively. Because every ingredient here is whole and unprocessed — cucumber, mint, lime, maple syrup, sparkling water — there's nothing hidden to worry about, no cured or preserved components that commonly sneak preservatives into drinks and packaged mixes. The process is straightforward: blend, strain, steep, chill, and top with bubbles right before serving so you keep every last bit of fizz. Garnished with fresh mint and a lime wheel over ice, it's genuinely beautiful in the glass and just as good on a Tuesday afternoon as it is at a summer gathering.
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!