Drink · From First Feeding Event — Union Station Family Center
Mint & Cucumber Lemonade
4 servings (8–12 oz each) · Allergen-free · No added preservatives
Servings
servings
Recipe scales live. Whole items (eggs, lemons, onions) round up.
Ingredients
| English cucumber, peeled & chopped | ½ (large) |
| Fresh lemons (juiced) | 2 |
| Fresh mint leaves (packed) | 2 tbsp |
| Honey or agave nectar | 2 tbsp |
| Water | 1 cup |
| Ice | 1 cup |
| Cucumber slices (garnish) | 4 slice |
| Mint sprigs (garnish) | 4 sprig |
Instructions
- Make mint syrup: Warm honey with 3 tbsp water in a small saucepan over low heat until dissolved. Add half the mint, remove from heat, cover, and steep 30 minutes. Strain and discard mint.
- Juice 2 lemons and strain out seeds. Use fresh lemons only.
- Blend chopped cucumber with 2–3 tbsp water until pureed. Strain through a fine mesh sieve, pressing to extract all juice. Discard pulp.
- Combine mint syrup, lemon juice, cucumber juice, and remaining water in a pitcher. Stir well. Add remaining fresh mint leaves, gently crushed.
- Chill at least 1 hour before serving. Serve over ice with a cucumber slice and mint sprig garnish.