Lemonade With Cucumber Recipes

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.

BETHY'S CUCUMBER BASIL LEMONADE

Steps:

• Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature.
• Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.

AMY'S CUCUMBER LEMONADE

Steps:

• Place lemonade concentrate into a jug with a lid and stir in 3 lemonade cans of water. Pour 1 more can of water into a blender, add cucumber, and puree. Pour cucumber mixture into lemonade and shake to thoroughly mix.

LEMONADE WITH CUCUMBER

Steps:

• Combine 1 cup of water and the sugar in a saucepan and stir until the sugar dissolves. Heat to boiling and simmer over low for 5 minutes. Pour the syrup into a 2-cup pitcher and let cool, about 20 minutes.
• Meanwhile grate the cucumber into a bowl. Squeeze and press juice from the cucumbers through a sieve placed over a pitcher containing the syrup. Add the lemon juice and stir. Pour into ice-filled glasses.

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.

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.