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Cucumber & Mint Lemonade Infusion
READY IN:1hr 20mins
INGREDIENTS
Mint Syrup
1cup loosely-packed of fresh mint
1cupsugar
1cupwater
zest of one lemon
Lemonade
7 mini cucumbers (or 1 1/2 English cucumbers)
1cupmint syrup
1cup freshly-squeezed lemon juice, strained of pulp(8 small lemons or 4 large lemons)
1cupcold water
1 -2cupice
cucumber, ribbons(for garnish)
mint (for garnish)
NUTRITION INFO
Serving Size: 1 (1064) g
Servings Per Recipe:4
Calories: 296
Calories from Fat 8 g3 %
Total Fat 0.9 g1 %
Saturated Fat 0.3 g1 %
Cholesterol 0 mg 0 %
Sodium 23.8 mg 0 %
Total Carbohydrate75.2 g 25 %
Dietary Fiber 4.4 g17 %
Sugars 60.2 g240 %
Protein 4.4 g 8 %
DIRECTIONS
For the mint syrup: Combine fresh mint, sugar and water in a small pot and bring to a boil, stirring until sugar is completely dissolved. Remove from heat and stir in lemon zest. Let mint steep for 30 minutes before straining syrup through a sieve lined with cheesecloth. Allow to cool completely and store in refrigerator until ready to use.
For the lemonade: Slice cucumbers into rounds and add to a blender. Blend on high until cucumbers are fully broken down into juice, stirring as needed. Strain cucumber juice through a sieve lined with cheesecloth, pressing down on the pulp to remove all of the liquid. You should be left with about one cup of juice.
In a large pitcher, combine cucumber juice, mint syrup, lemon juice and cold water. When ready to serve, add 1-2 cups of ice. Garnish individual glasses with cucumber ribbons and fresh mint.