Amys Cucumber Lemonade Recipes
CUCUMBER LEMONADE
Fresh cucumber juice makes classic lemonade even more refreshing.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 5m
Number Of Ingredients 2
Steps:
- Puree cucumbers with 1/2 cup water in a blender. Strain through a fine-mesh sieve; discard solids. Combine cucumber juice and lemonade. Serve over ice.
EASY CUCUMBER LEMONADE RECIPE
Number Of Ingredients 4
Steps:
- Blend the cucumber with water in a blender.
- Strained and poured into the remaining water, mix with honey and lemon juice. Mix well
- and serve with ice. Enjoy
AMY'S CUCUMBER LEMONADE
Refreshing summer sipping drink. I had this drink at a local restaurant and liked it so much I had to re-invent it in my own kitchen. Serve over ice.
Provided by workoutmom
Categories Drinks Recipes Lemonade Recipes
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- Place lemonade concentrate into a jug with a lid and stir in 3 lemonade cans of water. Pour 1 more can of water into a blender, add cucumber, and puree. Pour cucumber mixture into lemonade and shake to thoroughly mix.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 18 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 5.7 mg, Sugar 16.4 g
FRESH CUCUMBER MINT LEMONADE
A delightful lemonade flavored with cucumber, lemon zest and fresh mint.
Provided by Zerrin & Yusuf
Categories Drinks
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Wash the cucumbers very well.
- Leave their skin on and grate them in a bowl.
- Pound the mint leaves and lemon zest in a mortar and toss in the bowl.
- Stir with a spoon and transfer them in a piece of cheese cloth.
- Squeeze the juice into the bowl. Set aside. You can use a blender instead, but the flavors stand out with this method.
- Mix sugar and lemon juice in hot water until sugar dissolves.
- Combine this syrup with cucumber juice flavored with lemon zest and mint.
- Chill it at least for an hour and serve with ice cubes, mint leaves and cucumber slices.
Nutrition Facts : Calories 269 calories, Sugar 23.9 g, Sodium 207 mg, Fat 10.6 g, SaturatedFat 1.6 g, TransFat 0.1 g, Carbohydrate 35.3 g, Fiber 0.9 g, Protein 9.4 g, Cholesterol 24.9 mg
LEMON & CUCUMBER LEMONADE
Provided by D. Durand Worthey
Number Of Ingredients 6
Steps:
- Note: Make lemonade according to your individual taste. More sweet or less sweet it is all up to you. I also make only enough lemonade to fill a pitcher 3/4 of they way full. To leave room for ice and in this case the sliced cucumbers and lemons.
- Make lemonade in a large pitcher.
- Add sliced cucumbers and lemons.
- Mix in the Reyka vodka (or vodka of your choice).
- Taste, adjust potency of vodka to your liking.
- Add ice.
- Garnish with a fresh spring of mint, optional
- Serve.
THAI CUCUMBER LEMONADE
Steps:
- Infused Simple Syrup: In a saucepan over medium heat, combine the sugar, water, cilantro, mint, basil, and crushed lemongrass. Slowly bring to a simmer and cook until the sugar is dissolved. Take off heat and let herbs steep until the liquid is cool. Strain into a glass or a bowl and reserve.
- Cucumber Juice: Add the cucumber to a blender with 2 cups of water. Blend on high until fully liquefied, then pour through a fine strainer and reserve.
- Drink: Add the drink ingredients to each pint glass filled with ice. Stir and garnish each glass with a cucumber stick and a lemon slice.
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- Tear the mint leaves and add into a cocktail shaker along with agave syrup. Using the back of a spoon, muddle agave syrup and mint leaves.
- Add the LGR into a glass with the soda water, and stir until the LGR is completely dissolved. Pour mixture into the cocktail shaker, and stir to combine.
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- 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 1/2 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 1/2 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 pitch. 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!
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