Green Lemonade

Serves 1
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Directions

  1. 1Combine the lemon zest and sugar and rub it together with your hands to release the oils from the peel.
  2. 2Combine the lemon zest and sugar and rub it together with your hands to release the oils from the peel.
  3. 3Combine the lemon zest and sugar and rub it together with your hands to release the oils from the peel.
  4. 4Add to a small saucepan with ½ cup of water and place over medium heat, stirring just until the sugar dissolves.
  5. 5Add to a small saucepan with ½ cup of water and place over medium heat, stirring just until the sugar dissolves.
  6. 6Add to a small saucepan with ½ cup of water and place over medium heat, stirring just until the sugar dissolves.
  7. 7Remove from heat and let cool completely.
  8. 8Remove from heat and let cool completely.
  9. 9Remove from heat and let cool completely.
  10. 10Strain out the zest and discard.
  11. 11Strain out the zest and discard.
  12. 12Strain out the zest and discard.
  13. 13To a blender, add cucumbers. (We used 7-8 mini cucumbers for this amount of juice).
  14. 14To a blender, add cucumbers. (We used 7-8 mini cucumbers for this amount of juice).
  15. 15To a blender, add cucumbers. (We used 7-8 mini cucumbers for this amount of juice).
  16. 16Blend until smooth. If it’s not blending, add in 2 tbsp water to help.
  17. 17Blend until smooth. If it’s not blending, add in 2 tbsp water to help.
  18. 18Blend until smooth. If it’s not blending, add in 2 tbsp water to help.
  19. 19Strain the cucumber juice through a fine mesh sieve, pushing as much juice through as possible and discard the pulp.
  20. 20Strain the cucumber juice through a fine mesh sieve, pushing as much juice through as possible and discard the pulp.
  21. 21Strain the cucumber juice through a fine mesh sieve, pushing as much juice through as possible and discard the pulp.
  22. 22In a large pitcher, combine the cooled lemon syrup, lemon juice, cucumber juice and water.
  23. 23In a large pitcher, combine the cooled lemon syrup, lemon juice, cucumber juice and water.
  24. 24In a large pitcher, combine the cooled lemon syrup, lemon juice, cucumber juice and water.
  25. 25Chill in the refrigerator until ready to serve.
  26. 26Chill in the refrigerator until ready to serve.
  27. 27Chill in the refrigerator until ready to serve.
  28. 28Serve over ice and enjoy!
  29. 29Serve over ice and enjoy!
  30. 30Serve over ice and enjoy!

Ingredients

  • 2 tbsp lemon zest
  • 2 tbsp lemon zest
  • 2 tbsp lemon zest
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1.5 cup lemon juice
  • 1.5 cup lemon juice
  • 1.5 cup lemon juice
  • 1.5 cup cucumber juice
  • 1.5 cup cucumber juice
  • 1.5 cup cucumber juice
  • 1 cup water to top it off
  • 1 cup water to top it off
  • 1 cup water to top it off
  • 7 -8 mini cucumbers
  • 7 -8 mini cucumbers
  • 7 -8 mini cucumbers
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water

Equipment

small saucepanblenderfine mesh sievelarge pitcher

Tips

  • The key to really good homemade lemonade is lemon zest.
  • Rub lemon zest and sugar together before making the syrup to release essential oils and boost flavor.
  • If you like really tangy lemonade, you can add up to an additional 1/2 cup of lemon juice.
  • If cucumbers are not blending, add in 2 tbsp water to help.