Vegan Cucumber Mint Sparkling Cooler
This sparkling cooler is the kind of drink that makes a regular afternoon feel like a special occasion. Fresh cucumber gets blended and strained into a clean, pale green base, then brightened with real lime juice and a homemade mint syrup sweetened with maple syrup — no honey, no refined sugar, nothing that raises a flag. Every single ingredient here is entirely plant-based, so there's no label-checking or substitution stress involved. The mint syrup is the secret weapon: steeping fresh leaves in warm maple syrup pulls out a floral, cooling intensity that bottled mint flavoring simply can't touch. A gentle pour of chilled sparkling water at the end keeps everything effervescent and refreshing without muddying the delicate flavors. Served over ice with a few extra mint leaves and a curl of lime, it looks stunning on a table and tastes even better than it looks. Make the cucumber base and syrup ahead of time, then finish with the sparkling water right before guests arrive for a zero-fuss crowd-pleaser.
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!