This lemonade isn’t just a simple thirst quencher – it combines the cool freshness of cucumber with the zesty acidity of lime, rounded off with a pinch of salt and fresh mint leaves. Perfect for hot days or as an alcohol-free base for a Gin-Twist. The cucumber is not only puréed but also served as a clear slice in the glass so that the guest experiences the taste visually and tactilely.
Here’s what you’ll need for the Cucumber-Lime Lemonade
1 large cucumber (approx. 300 g)
Juice of 4 limes (approx. 8 cl)
4 tbsp sugar (approx. 50 g)
1 litre of still water
1 pinch of sea salt
6 fresh mint leaves
Ice cubes for serving
Cucumber and lime slices for garnish
Key points
The cucumber is not only puréed, but also served as a clear slice in the glass – this gives the drink a second texture and shows the guest what to expect. It’s important to remove the seeds, otherwise the lemonade will taste bitter. If you prefer it extra fresh, freeze cucumber slices as ice cubes: This cools the drink without diluting it. A splash of soda water just before serving makes the lemonade more effervescent without overpowering the flavour.
Variations
- Cucumber-Lime Spritz – For an alcoholic variation, add 4 cl London Dry Gin or white Rum to the glass, fill with ice and top up with the lemonade. Garnish with a cucumber slice and a mint leaf. The gin emphasises the herbal notes, while the rum gives a subtle sweetness.
- Ginger-Cucumber Lemonade – Peel a thumb-sized piece of ginger, finely grate and mix it with the cucumber purée. The ginger adds a subtle heat and makes the drink more invigorating. Pairs well with a shot of Vodka if alcohol is desired.
Frequently asked questions
Can I prepare the lemonade in advance?
Yes, but without ice and without the fresh cucumber slices. The lemonade keeps in the fridge for 12 hours, but becomes milky over time as the cucumber fibres settle. Stir again before serving and use fresh cucumber slices as garnish.
Why does the lemonade sometimes taste watery?
If the cucumber contains too much water or is puréed for too long, the drink loses intensity. Use a firm, young cucumber and purée it briefly. Straining the purée removes excess liquid and concentrates the flavour.
Can I use honey or agave syrup instead of sugar?
Yes, but honey and agave syrup are more intense – use only half the amount of sugar. Honey gives a floral note, agave syrup a neutral sweetness. Both dissolve poorly in cold water, so dissolve them in a little warm water first.
