Is it even patio season without a good lemonade on the menu? Made with all fresh ingredients, this mint-cucumber lemonade is the perfect combination of sweet and tart for the ultimate thirst quencher on warm days.
I’m particularly excited to share this recipe because I’m a huge sucker for all things cucumber once we move past winter. Of course, this means plenty of cucumber-laced salads and homemade pickles, but I don’t stop there.
Juicing cucumbers and adding that delicious liquid to all sorts of beverages is one of my favorite ways to enjoy this refreshing vegetable. If you’ve tried my cucumber-lavender gin fizz or blackberry-cucumber-vanilla vodka spritzer, you already know how delicious cucumber is in cocktails. And if you haven’t, do yourself a favor and put those drinks on your spring and summer cocktail menu.
Sometimes I’ll even make a big batch of cucumber juice and add it to my sparkling water throughout the week. Not only is this a nice way to add a little flavor to your water, but it also gives you a healthful boost of antioxidants. Given how much I love spiking my beverages with cucumber juice, I knew I needed a good cucumber lemonade in my life.
And best of all, you don’t need an expensive juicer. You can juice a cucumber simply using your blender. Neat, huh? Let's dive into it.
How to Make Cucumber Juice
To make this lemonade, we need fresh cucumber juice, so let's start there. First, we peel the waxy skin and cut off the two ends. We then roughly chop the cucumber, throw a small amount of cucumber pieces into a blender with a splash of water and blend until smooth. Once we blend the first few pieces, we can keep adding a few more pieces at a time and process until we eventually add all the cucumber.
Don't add too many cucumber pieces in the beginning. Your blender will have a hard time processing too much cucumber, so it's best to start with a small amount.
Now that we have our cucumber puree, we pour it into a fine-mesh sieve with a bowl underneath and allow it to drain. And that's it. We now have our cucumber juice.
We need 1 ½ cups of cucumber juice for this lemonade. I find three cucumbers typically work for me, but you can always juice more cucumbers at a time and freeze the leftovers or use later in the week.
How to Make Mint-Cucumber Lemonade
Along with our cucumber juice, we also need a mint simple syrup, fresh lemon juice and filtered water to make this lemonade. We start by making the mint simple syrup to give it time to steep and cool.
To do this, we simply combine sugar, water and fresh mint sprigs in a small saucepan. Let the mixture come to a boil and then simmer, stirring every so often. Once the sugar dissolves, we remove the saucepan from the heat to allow the mint to steep. About 10 minutes of steeping time should do.
And now the process gets even easier. We grab a pitcher and pour in the cucumber juice, mint simple syrup, freshly squeezed lemon juice and filtered water. Give it a good stir and that’s it.
If you’re feeling fancy, you can add some cucumber and lemon slices along with some fresh mint to the pitcher. Chill the lemonade until you’re ready to serve, grab a seat on the patio and enjoy one refreshing beverage.
How Far in Advance Can You Make Mint-Cucumber Lemonade?
I love how you can make homemade lemonade in advance, which makes for easy entertaining. That said, you don't want to make this mint-cucumber lemonade too many days before you need it. After a few days, the lemon starts to lose its brightness. I recommend enjoying this lemonade within three days.
And if you obsessively freeze all your leftovers like me, good news! I've stored many homemade lemonades in the freezer over the years with success. This lemonade works well as a make-ahead option.
Can You Add Alcohol to Mint-Cucumber Lemonade?
This mint-cucumber lemonade is delicious by itself, but if you’re in need of a refreshing cocktail, you can certainly add your favorite liquor. Vodka, rum, gin and tequila are all good bets, or you could add a splash of this lemonade to your Champagne for a fun brunch cocktail. I even have a tequila lemonade that proves this was meant for a little kick.
Even Irish whiskey is a delicious option. I made this lemonade for our St. Patrick’s Day party and put out a bottle of Jameson for our guests to add to their lemonade if they’d like, and the combination was a hit.
If you plan to use this mint-cucumber lemonade as a cocktail, you can either pour the alcohol directly into the pitcher, or you can put out a few bottles to let guests pick their favorite liquor and control the strength of the pour.
While there are so many pairing possibilities with this recipe, the mint and cucumber make this lemonade lovely with Greek food. Try a big Greek salad with grilled chicken or a plate of gyros with plenty of tzatziki sauce on the side. My Mediterranean-inspired cucumber pico de gallo is another tasty option.
For those moments when nothing but a refreshing sipper will do, I hope you give this mint-cucumber lemonade a try.
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Mint Simple Syrup
- 1 ½ cups sugar
- 1 ½ cups water
- 3-4 fresh mint sprigs
- 1 ½ cups cucumber juice from about three to four cucumbers
- 5 ½ cups filtered water plus a splash
- 1 ½ cups lemon juice from about 10-12 lemons see note
- Additional fresh mint sprigs optional, for garnish
- Additional lemon slices optional, for garnish
- Additional cucumber slices optional, for garnish
Mint Simple Syrup
- For the mint simple syrup, add the sugar, water and mint sprigs to a small saucepan. Bring to a boil and reduce to a simmer, stirring occasionally. Once the sugar dissolves, turn off the heat and allow the mint sprigs to steep for about 10 minutes. Remove the mint sprigs.
- Cut off the end pieces of the cucumbers and peel. Roughly slice into small chunks. Add a small amount of cucumber chunks to a blender with a splash of water and puree until smooth. Continue adding a few cucumber chunks at a time and puree until all the cucumber has been processed.
- In the sink, place a bowl or measuring cup under a fine-mesh sieve. Pour the cucumber puree into the fine-mesh sieve and allow to drain until you have 1 ½ cups. Although you can use a cheesecloth in the fine-mesh sieve for extra straining, it's not necessary. If you have more than 1 ½ cups of cucumber juice, you can freeze it for another time.
- Pour the mint simple syrup, cucumber juice, filtered water and lemon juice into a large pitcher. Stir to combine and chill until ready to serve. If desired, garnish the pitcher or glasses with fresh mint sprigs, lemon slices and cucumber slices. Enjoy!
- To get the most juice out of your lemons, I recommend putting them in the microwave for about 30 seconds and then using a juicer.
- If you'd like to add alcohol directly to the lemonade, add 1 ¼ cups for a lightly spiked lemonade or up to 2 ½ cups for a boozier option.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.