Description
A refreshing and hydrating cucumber lemonade made with fresh cucumber juice, lemon juice, raw honey, and water. Perfect for a cool summer drink that balances tartness and sweetness naturally.
Ingredients
Juice and Liquid Ingredients
- 2 cups cucumber juice (from fresh cucumbers)
- 1 cup fresh squeezed lemon juice (approximately 6–8 lemons)
- 1 cup raw honey
- 6 cups water, divided
Produce
- Chopped cucumbers (enough to yield 2 cups juice, approximately 3-4 medium cucumbers)
- Lemons (enough to yield 1 cup lemon juice, approximately 6-8 lemons)
Instructions
- Juice the lemons: Squeeze fresh lemons to extract 1 cup of fresh lemon juice. Set aside.
- Prepare cucumber juice: Add chopped cucumbers and 2 cups of water into a blender. Blend until the cucumbers are completely liquified to form a green puree.
- Strain cucumber juice: Pour the cucumber puree through a fine mesh strainer into a large pitcher. Use a silicone spatula to press the puree firmly and extract as much juice as possible, discarding the pulp.
- Combine ingredients: To the pitcher with cucumber juice, add the fresh lemon juice, raw honey, and remaining 6 cups of water. Stir thoroughly until the honey is fully dissolved into the liquid.
- Adjust sweetness and tartness: Taste the cucumber lemonade and add more water or honey as needed to achieve your desired balance of tartness and sweetness.
Notes
- Use ripe, firm cucumbers for the freshest flavor and best juice yield.
- Raw honey adds natural sweetness and depth; adjust amount based on your taste preference.
- Fine mesh straining helps achieve a smooth, pulp-free lemonade.
- Serve chilled over ice for the best refreshing experience.
- This recipe is ideal for hot days and can be stored refrigerated for up to 2 days.
