Cucumber Lemonade Chiller Recipes

CUCUMBER LEMONADE

Steps:

• Juice the lemons. Peel the cucumber and remove the seeds with a spoon (if using an English cucumber, you can skip this step).
• Add the cucumber, sugar and 2 cups warm water to a blender and blend until smooth. Strain the liquid through fine mesh sieve into a pitcher, using a spatula to push the liquid through (discard the pulp; this takes a few minutes to complete).
• To the pitcher with the cucumber mixture, add 4 cups cold water and the fresh squeezed lemon juice. Add a few handfuls ice and serve. If desired, garnish with extra cucumber slices and lemon wedges.

CUCUMBER LEMONADE

Steps:

• Thinly slice 1 cucumber and 1 lemon to measure 1/3 cup slices each; set both aside for garnish.
• Coarsely chop the remaining cucumber to yield about 3 cups; place in a medium bowl. Juice the remaining lemons to yield 1 cup juice. Add the juice to the bowl with the chopped cucumber. Add sugar and mint; stir to combine. Cover and refrigerate, stirring occasionally, until the mixture is chilled and the sugar dissolves, about 30 minutes.
• Pour the cucumber mixture into a blender and blend until smooth, about 20 seconds. Add 1 cup water and blend again. Strain through a fine-mesh sieve into a pitcher; discard solids. Stir the remaining 3 cups water into the pitcher and garnish with the reserved cucumber and lemon slices. Serve over ice.

CUCUMBER LEMONADE

Steps:

• Puree cucumbers with 1/2 cup water in a blender. Strain through a fine-mesh sieve; discard solids. Combine cucumber juice and lemonade. Serve over ice.

CUCUMBER - LEMONADE CHILLER

Steps:

• Cut 12 thin slices of cucumber for garnish.
• Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

REFRESHING CUCUMBER LEMONADE

Steps:

• Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
• Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
• Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.