Cucumber Mint Sparkle Recipes

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CUCUMBER-MINT WATER



Cucumber-Mint Water image

Little things can make a dinner party a success, like serving a refreshing flavored water. This cucumber-mint sipper is a breeze to make in the blender. Chill and then strain before serving (letting the liquid sit with the cucumber-mint mash for as long as possible helps build flavor). It's also a perfect base for a cocktail; let your guests add gin or vodka to taste.

Provided by Food Network Kitchen

Categories     beverage

Time 1h15m

Yield six 1-cup servings

Number Of Ingredients 7

2 medium cucumbers, chopped
1/3 cup sugar
Juice of 1 lemon
Small handful fresh mint leaves
Large pinch kosher salt
Ice cubes, for serving
Gin or vodka, for serving, optional

Steps:

  • Blend the cucumbers, sugar, lemon juice, mint, salt and 4 cups cold water in a blender until as smooth as possible (a fair amount of solids will remain). (If all the ingredients do not fit in your blender, use half the water to puree, transfer the puree to a larger container, then stir in the remaining water.) Refrigerate to chill, at least 1 hour.
  • Before serving, strain the cucumber-mint water through a fine strainer. Use the bottom of a ladle or wooden spoon to help push the liquid through the mesh. Discard the solids. Serve over ice. Add gin or vodka to taste if using.

CUCUMBER-MINT GIMLETS



Cucumber-Mint Gimlets image

Provided by Food Network Kitchen

Time 10m

Yield 6-8 servings

Number Of Ingredients 0

Steps:

  • Peel, seed and chop 6 English cucumbers. Puree, then strain through a sieve into a bowl, pressing to extract the juice. Chill. Combine 1/3 cup lemon juice, 8 sprigs mint and 1/4 cup sugar in a pitcher; muddle with a wooden spoon. Stir in 2 cups gin, the cucumber juice and some cucumber and lemon slices. Divide among 6 to 8 ice-filled glasses.

MINT CUCUMBER SOUP



Mint Cucumber Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 English cucumbers
1 1/2 cups nonfat (0 percent) plain Greek yogurt
1/2 cup sour cream, plus more for swirling
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons torn fresh mint leaves, plus more for garnish
3/4 teaspoon kosher salt
1/2 clove garlic, pushed through a press
White pepper, preferably freshly ground
Sliced almonds, toasted, for garnish (see Cook's Note)

Steps:

  • Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
  • Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
  • Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

CUCUMBER-MINT MARGARITA



Cucumber-Mint Margarita image

This recipe is sponsored by Cointreau. We take advantage of the end-of-summer abundance of cucumbers and fresh mint and update The Original Margarita, one of the most popular classic cocktails in the country. The recipe has been around for over 70 years and is still made with just three simple ingredients: Cointreau, tequila and lime. In this version, we start by muddling the cucumber and mint until both are fragrant and the mint has released its natural oils. Cointreau elevates this cocktail with its highly aromatic yet balanced flavor profile. Once shaken with plenty of ice and served in a glass with a salt rim, it is the most refreshing cocktail you will have this season.

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 6

1 ounce Cointreau
2 lime wedges plus 1 1/2 ounces fresh lime juice
Coarse salt
2 fresh mint leaves
1/3 Persian cucumber, cut into 4 chunks
2 ounces tequila

Steps:

  • Rub the rim of a rocks glass with 1 lime wedge, then dip the rim in coarse salt.
  • Muddle the mint and cucumber in a cocktail shaker with a muddler or the handle of a wooden spoon until the cucumber is broken up and the mint is bruised, 5 to 6 times. Add the Cointreau, tequila and lime juice. Fill the shaker three-quarters of the way with ice and shake well. Pour into the prepared glass and garnish with the remaining lime wedge.

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