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Fresh Sparkling Cucumber Mint Lemonade

sparkling cucumber mint lemonade - featured image

A crisp, lively, and soothing sparkling lemonade made with fresh cucumber, mint, lemon juice, and sparkling water. Perfect for summer refreshment and easy to prepare.

Ingredients

Scale
  • 1 medium fresh cucumber, peeled and thinly sliced
  • 1012 fresh mint leaves, gently torn or bruised
  • 3 large fresh lemons, juiced (about ½ cup or 120 ml lemon juice)
  • 4 cups (1 liter) chilled sparkling water
  • ¼ to cup (50-65g) granulated sugar or simple syrup (or honey/agave nectar as substitute)
  • Ice cubes, as needed

Instructions

  1. Roll the lemons firmly on the counter, halve and juice them using a citrus juicer. Strain juice through a fine mesh sieve to remove seeds and pulp. Set aside.
  2. Peel the cucumber completely and slice thinly using a sharp knife or mandoline. About 1 cup of slices is ideal.
  3. Place mint leaves in the bottom of a large pitcher. Gently bruise them with a muddler or the back of a wooden spoon to release oils without shredding.
  4. Add sugar or simple syrup to the pitcher with lemon juice. Stir vigorously until sugar dissolves completely (about 2-3 minutes).
  5. Add cucumber slices to the pitcher, then pour in chilled sparkling water. Stir gently to combine without losing fizz.
  6. Add ice cubes to glasses or pitcher. Let lemonade sit for 5-10 minutes to allow flavors to meld. Pour into glasses and garnish with mint sprigs or lemon wheels if desired.

Notes

Do not over-muddle mint to avoid bitterness. Use fresh lemon juice for best flavor. Dissolve sugar thoroughly before adding sparkling water to prevent graininess. Chill ingredients beforehand for best fizz. Thin cucumber slices release flavor without clouding the drink. Lemonade base can be prepared ahead and refrigerated without sparkling water; add sparkling water and ice just before serving.

Nutrition

Keywords: cucumber lemonade, sparkling lemonade, mint lemonade, summer drink, refreshing beverage, non-alcoholic drink, easy lemonade recipe