The word "lemonade" itself tells what the drink is made of - from lemons, of course. What about ... cucumber lemonade? Sounds exotic!
Although, if you think about it, for middle latitudes, lemon is a more exotic fruit than cucumber. For lemons you need to go to Turkey ... or at least to the store, and cucumbers grow in abundance in their garden. So people came up with the idea of making a refreshing cocktail of cucumbers - cucumber lemonade. Moreover, in composition they are ideal for a drink: cucumber is 96% water, and not simple, but supplemented with useful substances (primarily potassium and iodine), as well as vitamins. Crispy, juicy cucumbers cleanse the body, improve metabolism, and wonderfully refresh!
But opinions about the taste of cucumber lemonade among tasters are divided. Who falls in love with an unusual cocktail from the first sip and claims that it is a worthy restaurant, the most wonderful, light and fresh drink of the summer, and who objects that it is better to make a traditional summer salad with cucumbers! Try it and you to make up your mind about this original recipe.
Ingredients for Cucumber Lemonade:
- For 0.5 l of mineral water -
- 2 large or 4 small cucumbers;
- Juice of half a lemon;
- 1-1.5 tbsp honey;
- 5-6 leaves of fresh mint.
How to make cucumber lemonade:
The degree of acidity and sweets can be adjusted to your taste, reducing or adding the number of appropriate components. Instead of honey, you can take sugar. But, if there is no allergy to honey, then it is undoubtedly more useful with it!
For a change, lemon can be replaced with lime - this emerald citrus will fit into the cucumber company both in color and in taste. There is even a variant of cucumber lemonade with orange.
If you don’t really like the mint flavor, try making a drink with lemon balm. These fragrant plants look like two sisters: they even call lemon balm lemon mint. They have similar properties - both peppermint and lemon balm relax and soothe - but lemon balm has a milder smell and taste.
If you can’t wait to try the cucumber lemonade back in May, without waiting for the opening of the season of ground cucumbers - I recommend holding the cucumbers for a couple of hours in cold water before cooking. Soaking is the best way to minimize nitrate levels. When choosing cucumbers, do not buy dark green ones - stop at those that are lighter, with a skin the color of young foliage in the sun. And also choose small cucumbers - they have less nitrates, and more vitamins than large ones.
If you make lemonade in the summer, and even from your cucumbers right from the garden - juicy, heated by the sun - this is the best option. Such cucumbers are simply enough to rinse. Then we clean them from the skin and cut into pieces: halves or quarters of circles.
Wash the mint leaves and dry them slightly.
Combine cucumbers, mint and honey in a blender, add lemon juice and chop the puree to the consistency. Pour mineral water and mix again with a blender.
Then strain the drink through a sieve, carefully squeezing the pulp, and pour into cups or glasses. Lemonade will look very beautiful in a transparent bowl.
Try the cucumber lemonade to taste; if necessary, add honey or lemon juice, garnish with a slice of lemon, mint leaves and serve with a straw.