Serves 1
Directions
- 1Combine the lemon zest and sugar and rub it together with your hands to release the oils from the peel.
- 2Add to a small saucepan with ½ cup of water and place over medium heat, stirring just until the sugar dissolves.
- 3Remove from heat and let cool completely.
- 4Strain out the zest and discard.
- 5To a blender, add cucumbers. (We used 7-8 mini cucumbers for this amount of juice).
- 6Blend until smooth. If it’s not blending, add in 2 tbsp water to help.
- 7Strain the cucumber juice through a fine mesh sieve, pushing as much juice through as possible and discard the pulp.
- 8In a large pitcher, combine the cooled lemon syrup, lemon juice, cucumber juice and water.
- 9Chill in the refrigerator until ready to serve.
- 10Serve over ice and enjoy!
Ingredients
- 2 tbsp lemon zest
- 0.5 cup sugar
- 0.5 cup water
- 1.5 cup lemon juice
- 1.5 cup cucumber juice
- 1 cup water to top it off
- 7 -8 mini cucumbers
- 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.
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