Paraben Free Cucumber Mint Sparkling Cooler
There is something genuinely refreshing about a drink made entirely from ingredients you can see and name. This sparkling cooler blends fresh cucumber with a homemade mint syrup built from maple syrup and real mint leaves, then brightens everything with a squeeze of fresh lime before topping it all off with chilled sparkling water. Every single component is whole and recognizable, which matters when you're trying to avoid synthetic preservatives and chemical additives that sneak into so many bottled beverages and flavored syrups. Making the mint syrup from scratch takes only a few minutes on the stove, and the steep time does all the heavy lifting to pull out that cool, herbal flavor. The cucumber gets blended and strained so you get pure, clean liquid without any bitterness, just a light, garden-fresh base that pairs beautifully with the fizz. It's the kind of drink that looks impressive in a glass with a lime slice and a sprig of mint but comes together with almost no effort. Whether you're serving it at a summer gathering or just treating yourself on a warm afternoon, this cooler delivers serious flavor without a single ingredient you'd need to second-guess.
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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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