Cucumber Lemonade
Let Me Tell You About Cucumber Lemonade (and That One Time I Made It For a BBQ)
Alright, imagine this: it’s 32°C (or is that 90°F?) and my tiny flat is hotter than a chip shop in July. I’m frantically chopping cucumbers, there’s lemon juice everywhere, and the cat is eyeing the ice cubes like they’re her mortal enemy. But – and this is important – out comes this jug of cucumber lemonade that somehow makes everyone chill out and actually stop talking about the heat for five minutes. I first tried this recipe after a disastrous attempt at making iced tea (let’s just say, grains of undissolved sugar aren’t exactly thirst-quenching), and now it’s my default summer fix. Even my mate Rob, who claims he doesn’t like veggies in drinks, gave it a thumbs-up. Even if he did grimace the first time (I think he just doesn’t trust anything green.)
Why You’ll Love This Cucumber Lemonade (or at Least Why I Do!)
I make this when the weather is so hot that my flip-flops stick to the kitchen floor, or when I want to pretend I’m at a fancy spa (without the fancy spa budget). My family goes absolutely bananas for this, especially with a pile of ice – though, to be fair, half of them just want an excuse to use the good glasses. I love that it’s not too sweet and honestly, it’s one of the few drinks my fussiest niece will actually ask for (usually in a very bossy way, but still). Sometimes I mess up the measurements and it ends up super tart, but nobody seems to mind once it’s cold enough. Also, if you’ve ever tried to squeeze lemons with a dodgy juicer, you know the pain – but trust me, it’s worth it.
What You’ll Need – And a Few Cheeky Substitutions
- 1 large cucumber (or 2 smaller ones – whatever’s rolling around in the fridge)
- 4-5 lemons, juiced (sometimes I use bottled juice if I’m in a rush – not perfect, but it works in a pinch)
- 1/2 cup (about 100g) sugar (I’ve swapped in honey or agave, but it gets a bit weird if the water’s not warm enough)
- 4 cups cold water (tap water’s fine, but sparkling is surprisingly good if you’re feeling fancy)
- Handful of fresh mint, optional (my gran swears by it, but my daughter picks it out and leaves it on the side – kids, eh?)
- Ice cubes – lots. Or frozen grapes if you want to be all posh.

Let’s Make It! (Don’t Stress If It Gets Messy)
- Peel the cucumber if you like (I usually don’t bother – more fibre, right?) and chop it roughly. Pop it into a blender. Add half of the water and blitz until it looks like green sludge. Don’t worry, it always looks a bit off at this stage.
- Pour this mix through a fine sieve or cheesecloth into a big jug. Press down to get all the good stuff out. If you’re like me and don’t own a sieve, a clean tea towel does the trick – just don’t tell my mum.
- Add the lemon juice and sugar to the jug. Stir well. Sometimes I have to stir for ages because the sugar’s stubborn – so I just walk away, give it a minute, and stir again.
- Pour in the remaining water. Give it a taste here – this is where I usually sneak a glass for myself and then adjust the sugar or lemon if needed.
- Toss in a handful of ice and mint leaves. Or don’t. You do you.
Random Notes I’ve Picked Up (Sometimes The Hard Way)
- If your cucumbers are bitter (which happens more than you’d think), peel off most of the skin. Makes a world of difference.
- Once I tried blending the mint with the cucumber; it turned the whole thing a bit muddy looking. I mean, it tasted alright, but not exactly Instagram-worthy.
- Lemons that are a bit old actually juice more easily – who knew?

Variations – Experiments and a Tiny Misfire
- Add a splash of gin or vodka for a proper adult treat. (Just, you know, label the jug if kids are around.)
- Swap out lemons for limes – it’s zingier, and I think it’s even better the next day. Plus, check out Serious Eats’ limeade guide if you’re curious.
- I once tried adding a pinch of chili powder – not my finest hour. Unless you’re into spicy drinks, maybe skip that one.
Equipment – Or, ‘Don’t Panic If You’re Missing Something’
- Blender (or a food processor, or even an immersion blender if that’s all you’ve got)
- Sieve or cheesecloth – though honestly, I just use a clean tea towel when I can’t find either
- Big jug for mixing (though I’ve used a mixing bowl in a pinch and just ladled it out – it’s not glamorous, but it works)
- Juicer – but squeezing lemons by hand is a decent workout, too

How to Store It (Not That It Lasts Long)
Keep it in the fridge with a cover, and it’ll stay good for a couple of days. Though honestly, in my house it never lasts more than a day! If you do end up with leftovers (lucky you), give it a good stir before pouring – the cucumber settles at the bottom. You can check out this food safety chart if you’re the cautious type.
How I Like to Serve It (And My Secret Weapon Glasses)
I always serve cucumber lemonade over plenty of ice, in those ridiculous oversized glasses I bought at a car boot sale years ago. Sometimes I garnish with a cucumber ribbon or a wild sprig of mint (mostly so it looks nice for photos, if I’m honest). It’s amazing with a cheese toastie, or just as a mid-afternoon pick-me-up when the sun’s out. My uncle swears it’s the best drink after a long walk, and who am I to argue?
Things I’ve Learned The Hard Way – Pro Tips
- Don’t try to skip straining the cucumber puree – unless you like chunky lemonade. I once tried, and nobody thanked me for it.
- If you rush the sugar stage and don’t dissolve it fully, you’ll end up with weird gritty bits at the bottom. Actually, I find it works better if you dissolve sugar in a bit of warm water first, then add it in.
- If you forget the ice, no amount of fridge time will make up for it. Trust me.
FAQ – Stuff People Have Actually Asked Me
- Can I use bottled lemon juice?
- Yep! Honestly, I do all the time when I can’t be bothered to squeeze lemons. Just check it’s not packed with weird additives.
- What if I don’t have fresh mint?
- No worries, just skip it or throw in a splash of elderflower cordial if you have some lying about.
- Is it really worth straining the cucumber?
- I say yes, unless you like a chunky drink. If you’re feeling lazy, just let everything settle and pour carefully.
- How sweet is this?
- It’s pretty balanced, I think, but everyone’s taste is different. I’d start with less sugar and add more if you want. Sometimes I go lighter if I’m feeling saintly.
- Can I make it ahead?
- Absolutely. In fact, I think it tastes better the next day. The flavours all chill out together, you know?
And now for a small digression: if you have a cat, just watch out – mine once tried to fish out the ice cubes mid-pour, and let’s just say, cucumber-pawed lemonade isn’t as cute as it sounds.
For more summery drinks, you might like Bon Appétit’s ginger-mint lemonade (I tried it last year, it’s lovely!)
Ingredients
- 1 large cucumber, peeled and sliced
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1/4 cup granulated sugar
- 4 cups cold water
- 1/4 cup fresh mint leaves
- Ice cubes, as needed
- Lemon slices, for garnish
- Cucumber slices, for garnish
Instructions
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1In a blender, combine the sliced cucumber, lemon juice, and sugar. Blend until smooth.
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2Pour the cucumber mixture through a fine mesh sieve into a large pitcher to remove the pulp.
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3Add the cold water and fresh mint leaves to the pitcher. Stir well to combine.
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4Refrigerate the lemonade for at least 10 minutes to allow the flavors to meld.
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5Serve over ice in glasses, garnished with lemon and cucumber slices as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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