Minty Cucumber Lemonade made with only a handful of ingredients in a matter or minutes – cool, refreshing and easy to make! Paleo + Vegan + Low FODMAP
I sit here drinking this minty cucumber lemonade in a thick sweater looking out of a window at a decidedly overcast and misty sky BEYOND ready for a hot, summer day.
At least when the warmer days do start rolling in, I’ll be ready with my summer drink of choice in hand. As far as drinks go I don’t think it can get more refreshing than this Mint Cucumber Lemonade.
Let’s get to it!
How to Make: Mint Cucumber Lemonade
This lemonade is pretty simple to make requiring only 6 ingredients and about 15 minutes to make. The hardest part here will be squeezing out the lemon juice, but that’s more so tedious than difficult.
Plus, on the bright side – your kitchen is going to smell SO good with all the fresh lemon smells. Definitely worth it.
Once you’ve got your lemons squeezed, deseeded and ready to go it’s really just a matter of combining most of your remaining ingredients in a blending and processing until all the little mint and cucumber bits are broken up.
For an extra smooth lemonade I recommend straining out the cucumber/pulp remains from the lemonade. Just pour it all through a fine mesh strainer and into a pitcher – super easy.
Finally add the remaining water – sparkling or still – whatever you like! Sparkling is a great option if you’re craving a little bit of carbonation, but still water is also a great choice for a more classic lemonade.
Once you’ve mixed everything together just give it a taste to see if it needs a little more sweetener or not and enjoy!
Here’s to hoping warm some brighter weather soon!
Mint Cucumber Lemonade
Minty Cucumber Lemonade made with only a handful of ingredients in a matter or minutes - cool, refreshing and easy to make! Paleo + Vegan + Low FODMAP
- 1 large English cucumber, peeled and cut into thirds
- 1 cup mint leaves, loosely packed
- 1 cup | 240 ml fresh lemon juice, juice from about 6 lemons
- 1 cup | 240 ml water
- 1/2 cup | 120 ml maple syrup, or honey*
- 3 cups | 720 ml sparkling water
- Combine the cucumber, mint leaves, lemon juice, 1 cup water and sweetener in blender and process until smooth.
- Pour the lemonade into a pitcher through a fine mesh strainer to remove any cucumber pulp or mint leaves. Stir in the sparkling water. Taste and add any more sweetener if needed and enjoy.
Instead of sparkling you can just use all tap water.
Instead of maple syrup or honey you can also use granulated sugar like coconut or even xylitol for for a lower glycemic option.
Don't use honey if you need this to be vegan
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