A cool, crisp and refreshing homemade lemonade made with fresh cucumber, lemon juice, mint and a touch of sweetness. Blending and straining the cucumber gives the drink a smooth, clean texture.
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 6
INGREDIENTS
2 large English cucumbers, chopped
3/4 cup fresh lemon juice, about 5–6 lemons
1/2 cup granulated sugar, or adjust to taste
5 cups cold water, divided
1 small handful fresh mint leaves
Ice cubes, as needed
Lemon slices, for garnish
Cucumber slices, for garnish
INSTRUCTIONS
- Wash the cucumbers and lemons thoroughly. Roughly chop the cucumbers. English or Persian cucumbers work especially well because they have thin skins and fewer seeds.
- Add the chopped cucumber and 1 cup of cold water to a blender. Blend for about 30–60 seconds, until completely smooth.
- Place a fine-mesh strainer over a large bowl or pitcher. Pour the cucumber mixture through the strainer and press the pulp gently with the back of a spoon to extract as much cucumber juice as possible.
- Juice the lemons and remove any seeds. Fresh lemon juice gives the lemonade a brighter flavor than bottled juice.
- In a large pitcher, combine the cucumber juice, fresh lemon juice, sugar and remaining 4 cups of cold water.
- Stir thoroughly until the sugar is completely dissolved. Add the fresh mint leaves and gently stir or lightly crush them to release their flavor.
- Taste the lemonade. Add a little more lemon juice for extra tartness, sugar for sweetness, or cold water if the flavor is too strong.
- Refrigerate for at least 30 minutes so it becomes thoroughly chilled and the flavors blend together.
- Fill glasses with ice and pour in the cucumber lemonade. Garnish with fresh cucumber slices, lemon slices and a few mint leaves.
- Serve immediately and enjoy.
NUTRITION INFORMATION
Approximate per 1-cup serving, depending on the amount of sugar used:
Calories: 65–80 kcal
Carbohydrates: 17–21 g
Protein: About 0–1 g
Fat: 0 g
Fiber: About 0–1 g
Sugar: About 15–20 g
Sodium: Low
Nutrition can vary significantly depending on the sweetener and quantities used. Comparable cucumber lemonade recipes report around 77 calories and 21 g carbohydrates per cup when honey is used.
ALLERGEN INFORMATION
Contains: No common major allergens.
Gluten-Free: Yes
Dairy-Free: Yes
Egg-Free: Yes
Nut-Free: Yes
Peanut-Free: Yes
Soy-Free: Yes
Vegetarian: Yes
Vegan: Yes if made with granulated sugar rather than honey.
TIPS
For a less sweet version, start with 1/4 cup sugar and increase gradually.
For a naturally sweetened version, honey can be used instead of sugar. A similar recipe uses honey with fresh cucumber and lemon juice.
For extra freshness, add more mint.
For sparkling cucumber lemonade, replace some of the cold water with chilled sparkling water immediately before serving.
Do not add ice to the pitcher if you plan to store the lemonade, because it will dilute the drink.
For the freshest flavor, serve the lemonade the same day; strained cucumber lemonade can also be refrigerated for a short period.
Q&A
Q: Can I make cucumber lemonade without a blender?
A: Yes. Finely grate the cucumber, squeeze or strain out the juice, and mix it with lemon juice, water and sweetener.
Q: Can I use regular cucumbers?
A: Yes. If the cucumber has thick skin or many large seeds, peeling and removing the seeds can give you a cleaner-tasting lemonade.
Q: Can I make it without sugar?
A: Yes. You can leave out the sugar, use a zero-calorie sweetener, or adjust the sweetness to your preference.
Q: Can I prepare it ahead of time?
A: Yes. Keep it refrigerated without ice and add ice only when serving.
Q: Why should I strain the cucumber?
A: Straining removes the fibrous pulp and creates a smoother lemonade. If you prefer more texture and fiber, you can leave some of the pulp in.
Q: Can I add mint?
A: Yes. Fresh mint pairs especially well with cucumber and lemon and gives the drink an extra-refreshing flavor.
Q: Is cucumber lemonade naturally low-calorie?
A: The cucumber and lemon themselves are relatively light, but the total calories depend mainly on how much sugar or honey is added.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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