I love how cool, clean, and refreshing this drink feels. Fresh cucumber blends with bright lemon and cooling mint to create a spa-style lemonade that I can mix together in minutes whenever I want something light and uplifting.
Why You’ll Love This Recipe
I enjoy this recipe because it’s incredibly refreshing and made with simple, wholesome ingredients. I like that it takes only about 15 minutes to prepare, and the flavor always feels crisp and invigorating. I also appreciate how easily I can adjust the sweetness or turn it into a sparkling or low-sugar version. It’s the kind of drink I’d gladly make for myself or serve when I’m entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large cucumber, peeled and chopped
1 cup freshly squeezed lemon juice (about 4–6 lemons)
1/2 cup fresh mint leaves
1/2 cup granulated sugar
4 1/2 cups water, divided (1/2 cup for syrup + 1 cup for blending + 3 cups for mixing)
1–2 cups ice cubes
Lemon slices, for garnish
Cucumber slices, for garnish
Extra mint sprigs, for serving
Directions
Peel and chop the cucumber, then add it to a blender with 1 cup of water. Blend until smooth. Strain through a sieve to remove pulp and collect the juice.
In a small saucepan, combine 1/2 cup sugar with 1/2 cup water. Heat over medium until the sugar dissolves. Remove from heat, add the mint leaves, and let them steep for 5–10 minutes. Strain out the mint.
In a pitcher, combine the cucumber juice, lemon juice, mint syrup, and the remaining 3 cups of cold water. Stir well, then taste and adjust sweetness or dilution as needed.
Fill glasses with ice, pour the lemonade over, and garnish with cucumber slices, lemon slices, and fresh mint sprigs.
Servings And Timing
This recipe makes about 4 servings.
Total time: roughly 15 minutes (10 minutes prep + 5 minutes heating and mixing).
Variations
I sometimes add sparkling water in place of 1 cup of still water for a fizzy version.
If I want it less sweet, I reduce the sugar or replace it with honey or agave.
For a naturally herb-forward flavor, I swap mint for basil or rosemary.
I occasionally blend in a few fresh berries for a fruity twist.
Storage/Reheating
I store leftover lemonade in a sealed container in the refrigerator for up to 2 days. I stir it well before serving again because the cucumber layer can settle. I add fresh ice and garnish at the time of serving to keep everything crisp and bright.
FAQs
Can I make this lemonade ahead of time?
Yes, I often prepare the cucumber juice and mint syrup in advance and mix everything right before serving for the freshest flavor.
Can I make this drink without sugar?
I can easily replace the sugar with stevia, monk fruit, or erythritol, or sweeten lightly with honey or agave.
Do I have to strain the cucumber?
No, but I prefer straining because it removes the pulp and gives the lemonade a smooth, clean texture.
Can I use bottled lemon juice?
I can, but I find that fresh lemon juice gives a much brighter and more natural flavor.
Can I double this recipe for a party?
Absolutely — I simply double or triple all the ingredients and prepare it in a large pitcher or drink dispenser.
Conclusion
I love how simple yet refreshing this cucumber mint lemonade is. With just a few fresh ingredients, I can make a drink that tastes vibrant, crisp, and cooling. Whether I’m relaxing at home or hosting guests, this recipe always delivers a clean, invigorating flavor that feels special without requiring much effort.
This Cucumber Mint Lemonade is a cool, invigorating drink that blends fresh cucumber, lemon juice, and mint into a refreshing spa-style beverage. It’s quick to make, easily customizable, and perfect for warm days or casual entertaining.
Ingredients
1 large cucumber, peeled and chopped
1 cup freshly squeezed lemon juice (about 4–6 lemons)
1/2 cup fresh mint leaves
1/2 cup granulated sugar
4 1/2 cups water, divided (1/2 cup for syrup + 1 cup for blending + 3 cups for mixing)
1–2 cups ice cubes
Lemon slices, for garnish
Cucumber slices, for garnish
Extra mint sprigs, for serving
Instructions
Blend chopped cucumber with 1 cup of water until smooth. Strain through a fine sieve and discard the pulp.
In a saucepan, combine 1/2 cup sugar and 1/2 cup water. Heat over medium until sugar dissolves. Remove from heat, add mint leaves, and steep for 5–10 minutes. Strain out the mint.
In a large pitcher, mix cucumber juice, lemon juice, mint syrup, and remaining 3 cups cold water. Stir well.
Taste and adjust sweetness or dilution as desired. Serve over ice and garnish with cucumber, lemon slices, and mint sprigs.
Notes
Add sparkling water for a fizzy version.
Use honey, agave, or sugar alternatives for reduced sugar.
Try basil or rosemary instead of mint for a different herbal profile.
Straining cucumber is optional but gives a cleaner texture.
Best served fresh, but leftovers keep in the fridge up to 2 days.
