Green Lemonade
Green Lemonade
Ingredients
For the Cucumber Juice
- 7 mini cucumbers, about 7-8, to yield 1 1/2 cups juice
- 2 tablespoons water, optional, for blending
For Assembly
- 1 1/2 cups lemon juice, freshly squeezed, plus up to 1/2 cup more for extra tang
- 1 cup water, to top off
- as needed ice, for serving
Instructions
- 1
In a medium bowl, combine the lemon zest and granulated sugar. Using your hands, rub the zest into the sugar for about 1 minute to release the fragrant oils from the lemon peel.
⏱️ 2 min
- 2
Transfer the lemon-sugar mixture to a small saucepan. Add 1/2 cup of water to the saucepan. Place over medium heat and stir continuously until the sugar is completely dissolved. Do not bring to a boil.
⏱️ 3 min
- 3
Remove the saucepan from the heat and let the lemon syrup cool completely to room temperature. This will take approximately 30 minutes.
⏱️ 30 min
- 4
Once cooled, strain the lemon syrup through a fine-mesh sieve into a clean bowl or pitcher, discarding the lemon zest.
⏱️ 1 min
- 5
Prepare the cucumber juice: Add the mini cucumbers to a blender. Blend until very smooth. If the mixture is too thick to blend, add 2 tablespoons of water to assist.
⏱️ 5 min
- 6
Pour the blended cucumber mixture through a fine-mesh sieve set over a large bowl or pitcher. Use the back of a spoon or a spatula to press down on the solids, extracting as much juice as possible. Discard the remaining pulp.
⏱️ 5 min
- 7
In a large pitcher, combine the cooled and strained lemon syrup, 1 1/2 cups of fresh lemon juice, 1 1/2 cups of cucumber juice, and 1 cup of water. Stir well to combine all ingredients.
⏱️ 2 min
- 8
Taste the lemonade and adjust for tanginess if desired. For a more tart flavor, add up to an additional 1/2 cup of lemon juice.
⏱️ 1 min
- 9
Chill the green lemonade in the refrigerator for at least 15 minutes before serving to ensure it is thoroughly cold.
⏱️ 15 min
- 10
Serve the chilled green lemonade over ice and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Green Lemonade
For the Cucumber Juice
- 7 mini cucumbers, about 7-8, to yield 1 1/2 cups juice
- 2 tablespoons water, optional, for blending
For Assembly
- 1 1/2 cups lemon juice, freshly squeezed, plus up to 1/2 cup more for extra tang
- 1 cup water, to top off
- as needed ice, for serving
Instructions
- 1
In a medium bowl, combine the lemon zest and granulated sugar. Using your hands, rub the zest into the sugar for about 1 minute to release the fragrant oils from the lemon peel.
⏱️ 2 min - 2
Transfer the lemon-sugar mixture to a small saucepan. Add 1/2 cup of water to the saucepan. Place over medium heat and stir continuously until the sugar is completely dissolved. Do not bring to a boil.
⏱️ 3 min - 3
Remove the saucepan from the heat and let the lemon syrup cool completely to room temperature. This will take approximately 30 minutes.
⏱️ 30 min - 4
Once cooled, strain the lemon syrup through a fine-mesh sieve into a clean bowl or pitcher, discarding the lemon zest.
⏱️ 1 min - 5
Prepare the cucumber juice: Add the mini cucumbers to a blender. Blend until very smooth. If the mixture is too thick to blend, add 2 tablespoons of water to assist.
⏱️ 5 min - 6
Pour the blended cucumber mixture through a fine-mesh sieve set over a large bowl or pitcher. Use the back of a spoon or a spatula to press down on the solids, extracting as much juice as possible. Discard the remaining pulp.
⏱️ 5 min - 7
In a large pitcher, combine the cooled and strained lemon syrup, 1 1/2 cups of fresh lemon juice, 1 1/2 cups of cucumber juice, and 1 cup of water. Stir well to combine all ingredients.
⏱️ 2 min - 8
Taste the lemonade and adjust for tanginess if desired. For a more tart flavor, add up to an additional 1/2 cup of lemon juice.
⏱️ 1 min - 9
Chill the green lemonade in the refrigerator for at least 15 minutes before serving to ensure it is thoroughly cold.
⏱️ 15 min - 10
Serve the chilled green lemonade over ice and enjoy!
⏱️ 1 min