Simple, practical, and full of everyday flavour, Cucumber Lemonade is a American drinks made with persian cucumber, + 2 tablespoons granulated white sugar, and lemon juice in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 8
- Category: Drinks
- Cuisine: American
Ingredients
- 1 pound persian cucumber
- 2/3 cup + 2 tablespoons granulated white sugar (adjust to taste, add more for a sweeter lemonade)
- 1 cup lemon juice (from 7-8 lemons, can also use a mix of lemon and lime juice)
- 10-12 mint leaves (optional)
- 5 cups cold water
Method
- Chop the cucumber and place in a blender. I have used Persian cucumber in this recipe.
- Puree the cucumber to a fine paste. Don't add any water here.
- Transfer the cucumber puree to a pan/pot on medium heat. Add sugar to it and stir.
- Also add the lemon juice and mix. I often use a mix of lemon and lime juice and it works very well.
- Stir in the mint leaves and let the mixture simmer of medium heat for 6-7 minutes until the sugar dissolves completely.
- Remove pan from heat, cover and let it sit for 30-45 minutes for the flavors to mingle together. You can also refrigerate the mixture at this point.
- After 45 minutes, strain the liquid using a strainer. Then add 5 cups of cold water to it.
- Cover and refrigerate until chilled.
- To serve, add ice cubes and slices of lemon and cucumber to a glass. Pour the cucumber lemonade into the glass, garnish with mint leaves and serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
