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This easy cucumber lemonade recipe is crisp, refreshing, and made with just three simple ingredients. It’s the perfect drink to cool you off on a hot summer day!
Table of Contents
Summer weather is officially here! And that means one thing and one thing only…I’m hot.
Don’t get me wrong; I love being out in the garden and taking day trips to local beaches here in coastal North Carolina. But by the time mid-afternoon rolls around, I’m usually looking for something cold and refreshing.
This time of year, we enjoy cold recipes like cucumber salad, strawberry ice cream, sourdough lemon bars, and even sourdough strawberry shortcake.
But nothing is quite as refreshing as a tall, ice-cold glass of cucumber lemonade on a hot day.
It’s the kind of good, old-fashioned summer refreshment that feels and tastes just right when the days are long and the sun is ablaze.
If you are looking for me after a day of summer fun, I’ll be on the back patio in my sunhat with a tall, icy glass of this cucumber lemonade in hand.
Happy summer, friends!
Why You’ll Love This Recipe
Refreshing: The cucumber-lemon pairing is crisp, cool, and bright, just what you need on a hot day.
Simple Ingredients: This recipe for cucumber lemonade uses three simple ingredients (and a little water). You don’t need store-bought syrups or mixes.
Kid-Approved: Kids love homemade lemonade, and right now, this is my 4-year-old’s favorite. After camp each day, she asks for her “green lemonade.”
Easy: Homemade lemonade comes together quickly with hardly any effort. It’s simple to make and feels like a treat every time!
Ingredients
Cucumber: I’ve used garden cucumbers and regular store-bought cucumbers, and both were great.
Lemons: Depending on their size, you’ll need 4-6 lemons. You can also use bottled lemon juice in a pinch.
Sugar: I use regular granulated sugar, but coconut sugar and agave nectar will also work.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
Saucepan: You’ll need a small heavy-bottomed saucepan for making the simple syrup.
Blender: For the cucumber juice, you will need a blender. I use a Nutribullet because it is high-speed, but also small and easy to store.
Strainer: I use a fine mesh strainer to strain the cucumber juice. You can also use a cheesecloth over a bowl.
Jar or pitcher: Use a quart-sized mason jar or pitcher for a single batch of this recipe.
Step-by-Step Instructions
Step 1: Add 1 cup of water and the sugar to a heavy-bottomed saucepan.
Warm over medium heat and stir continuously until the sugar has dissolved, about 5 minutes. Do not boil.
Step 2: Pour the syrup into a heat-safe container and refrigerate it for 30 minutes.
Step 3: Meanwhile, place the sliced cucumber into a blender container and blend until it resembles a pulp.
Step 4: Place a fine mesh strainer over a bowl or large measuring cup.
Then, pour the cucumber pulp into the strainer and allow it to strain while you wait for the syrup to chill.
Step 5: In a quart-sized jar (or equivalent pitcher), combine the simple syrup and cucumber.
Step 6: Add the lemon juice next. I usually use 4 large lemons, but you may need more or less depending on their size and tartness. Taste as you go. Stir to combine.
Step 7: I usually top the jar off with about 1 cup of water to mellow the flavor. You can add more or less, tasting as you go, until it’s balanced to your liking.
Pour over ice in a sugar-rimmed glass and enjoy!
Tips for Success
- As you add the water, taste as you go. I usually use about 1 cup, but it really depends on how tart the lemons are and what tastes right that day.
- Adjust the ingredients to suit your taste: more lemon for brightness, more cucumber for a cooling boost, or extra sugar if you like it sweeter.
- This cucumber lemonade recipe also makes great popsicles. Just pour the lemonade into a popsicle mold and freeze overnight.
- For a chilled drink right away, refrigerate the lemons and cucumbers a few hours beforehand. You can always pour it over ice, but cold ingredients will prevent the ice from watering it down.
Variations
Fruity: Blend strawberries and watermelon with the cucumbers and strain them for a fruity cucumber lemonade. Reconstituted freeze-dried strawberries would be great in this!
Herb-Infused: Lightly crush mint or basil (this releases their oils) and add them to the lemonade. For best results, let the herbs sit for 15 minutes before serving. You can also put freeze-dried herbs in a tea ball and let them steep for added flavor.
Sparkling: Skip the extra water at the end of the recipe. Instead, pour the cucumber lemonade into a glass and top it off with cold seltzer for a bubbly finish.
Cocktails: The cucumber lemonade base makes a great cocktail mixer. Just add 2-3 parts lemonade and 1 part vodka, gin, or tequila.
Mimosas: Add a little sparkling wine or champagne for a summery mimosa.
How To Store
- Store leftover cucumber lemonade in a sealed jar for up to 3 days.
- Before serving, stir the lemonade to incorporate any ingredients that may have settled.
- You can also freeze leftovers in an ice cube tray to toss into cocktails or other summer drinks.
FAQs
Fresh lemons are best, but I made this with bottled lemon juice, which was still delicious.
Yes, especially if you prefer pulp in your drinks. However, I recommend straining lemonade for a classic.
Definitely, a juicer is actually more efficient for making cucumber lemonade.
I usually toss my scraps into my Vego Kitchen Composter, but there are other simple ways to use them.
Cucumber pulp blends easily into smoothies or can be turned into homemade tzatziki.
Lemon peels can be zested for other recipes or added to a summer simmer pot for a fresh, citrusy scent.
Let’s Connect!
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Cucumber Lemonade Recipe
Equipment
- Small Saucepan
- Quart-sized jar or pitcher
Ingredients
- 1 cup water
- 1/2 cup granulated sugar
- 1 large cucumber, sliced
- 4-6 lemons, juiced
- water, (optional, as needed)
Instructions
- Make the Syrup: Add 1 cup of water and the sugar to a heavy-bottomed saucepan. Warm over medium heat and stir continuously until the sugar has dissolved, about 5 minutes. Do not boil.1 cup water, 1/2 cup granulated sugar
- Chill the Syrup: Pour the syrup into a heat-safe container and refrigerate it for 30 minutes.
- Juice the Cucumbers: Meanwhile, place the sliced cucumber into a blender container and blend until it resembles a pulp.1 large cucumber
- Strain the Cucumbers: Place a fine mesh strainer over a bowl or large measuring cup. Then, pour the cucumber pulp into the strainer and allow it to strain while you wait for the syrup to chill.
- Make the Lemonade: In a quart-sized jar (or equivalent pitcher), combine the simple syrup and cucumber. Add the lemon juice next. I usually use 4 large lemons, but you may need more or less depending on their size and tartness. Taste as you go. Stir to combine.4-6 lemons
- Finish with Water (optional): I usually top the jar off with about 1 cup of water to mellow the flavor. You can add more or less, tasting as you go, until it’s balanced to your liking.water
Notes
- As you add the water, taste as you go. I usually use about 1 cup, but it really depends on how tart the lemons are and what tastes right that day.
- Adjust the ingredients to suit your taste: more lemon for brightness, more cucumber for a cooling boost, or extra sugar if you like it sweeter.
- This cucumber lemonade recipe also makes great popsicles. Just pour the lemonade into a popsicle mold and freeze overnight.
- For a chilled drink right away, refrigerate the lemons and cucumbers a few hours beforehand. You can always pour it over ice, but cold ingredients will prevent the ice from watering it down.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
This is our favorite summer drink!