Vodka Lemonade W Cucumber Mint Recipes

VODKA LEMONADE WITH MINT

Steps:

• Combine chopped mint and sugar in a large bowl. Stir in vodka and lemon juice. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
• Strain lemonade into a pitcher. Fill six 6- to 8-ounce glasses with crushed ice; pour lemonade over.

MINT, CUCUMBER, AND VODKA COCKTAILS

Steps:

• Cut 4 thin spears from 1 cucumber, and reserve for garnish. Peel remaining cucumbers, and quarter them lengthwise. Scrape out seeds with a spoon, and discard. Coarsely chop cucumbers, then puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible.
• Fill a cocktail shaker with ice. Add mint, sugar, and lime juice, and shake. Add 3/4 cup cucumber juice, the vodka, and Cointreau, and shake. Strain into 4 glasses filled with ice. Garnish each cocktail with a cucumber spear.

MINTED VODKA LEMONADE

Steps:

• Combine chopped mint and sugar in large bowl. Stir in lemon juice and vodka. Cover and refrigerate for at least 30 minutes and up to 2 hours.
• Strain mixture into pitcher. Fill six 6- to 8-ounce glasses with crushed ice. Pour mixture over. Garnish with mint sprigs.

CUCUMBER-INFUSED VODKA

Steps:

• Gather the ingredients.
• Trim off and discard the ends of the cucumber and peel off the skin. Cut the cucumber in half lengthwise. Use a small spoon to scoop out and discard the watery seeds in the center.
• Roughly chop or slice the peeled and seeded cucumber.
• Put the chopped cucumber in a large glass container with a tight-fitting lid.
• Pour the vodka over the cucumber. Seal the jar and let sit in a cool, dark space for at least three days and up to two weeks (any longer and the vodka will take on a slightly bitter taste).
• Strain the vodka back into its original bottle or another clean bottle. Discard or eat what can now be considered the "pickled" cucumber whose flavor was infused into the vodka.

VODKA LEMONADE W/ CUCUMBER & MINT

Steps:

• In a small saucepan, combine 2 cups water with the sugar and half of the mint; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature. Pour mixture through a fine sieve into a large glass measuring cup; discard mint. You should have 2 cups syrup. Cover with plastic; chill. In a large serving pitcher, stir together lemon juice, vodka, water, ice and chilled syrup; garnish with mint and thinly sliced cucumber.