I’ve been on a bit of a juice kick lately. I’m not normally a big fan because of all the sugar and carbs, but lately, small glasses of juices and fruit drinks have been quenching my thirst. Besides this cooling cucumber juice, I’m also semi-addicted to watermelon juice. This super simple cucumber lemonade is my latest homemade version…
Cucumber Lemonade Recipe
My mom recently reminded me about the importance of eating green produce – not just kale and leafy greens (which I do love), but also cucumbers and green apples.
Unless green apples are smothered in peanut butter or baked into a pie, I’m not usually a big fan, but for the sake of being healthy, I’m happy to smother as many green apples as necessary in peanut butter.
Anyway. Cucumbers on the other hand, are easy for me to consume on the regular. I love them with hummus and on salads. I also recently discovered the joy of homemade everything bagel seasoning sprinkled on cucumber slices. So. so. Good!
Ok. Back to the cucumber lemonade. One of my favorite lunch places on Abbot Kinney Boulevard in Venice is Lemonade (see my Local’s Guide to Abbot Kinney) where they offer classic and not-so-classic lemonade flavors. One of their flavors is cucumber lemonade and it’s so refreshing.
My homemade version is a bit more ‘rustic’ as I like to call it as it’s a bit thicker with chunkier cucumber juice and less sweet. You can, of course, puree the cucumber juice more and even strain it if you want a finer consistency.
If you want to drink this lemonade immediately, shake it with a few ice cubes and then pour it over ice (removing the cubes you shook it with). I like to do this in a canning jar with one of these reusable plastic lids.
After a fun visit to the nearly iconic LA eatery, Lemonade, I couldn't wait to make a homemade version of their cucumber lemonade. It sounds possible tricky, but it's actually just your classic lemonade recipe with pureed cucumber (without skins) turned juice! It's a fun twist on the familiar flavor with some added health benefits!
- 2 large english cucumbers
- 1/2 Cup fresh lemon juice
- 2 Cups water
- 2/3 Cup simple syrup more to taste
- for the rim optional: Dip glass rim in a plate of honey and then in mixture of lime zest, sugar, and salt
- Slice 1/4 of one of the cucumber into thin slices. Set aside.
- Peel and chop remaining cucumber. Place in food processor or blender until cucumber puree has few chunks. This will yield about 2 1/2 Cups.
- Combine puree, lemon juice, water, and simple syrup.
- Refrigerate and serve over ice.