Cucumber Lemonade / Mojito Recipe
Fall is fast approaching here in southern California with two straight days of rain and gloom last week, but for the most part it’s still endless summer, and so after a long day at work, a crisp refreshing drink can sometimes be the perfect pick-me-up. Having some leftover Persian cucumbers from the halloumi cheese toast, we made this great drink based from Martha Stewart’s recipe. We used the lemon instead of lime (since that’s all we had) and Persian cucumbers since these are seedless and have a sweeter taste then regular cucumbers.
Cucumber Lemonade/ Mojito ( adapted from Martha Stewart)
- ~6 Persian cucumbers (these are small, about 4-5 inches long, or use 1 large english cucumber ~1lb)
- 1 1/2 cup water
- 1/4 cup sugar
- 1 cup ice
- juice of 1 large lemon
- a dash of sea salt or kosher salt
- optional white rum and mint
Peel cucumbers and cut into small 1-2 inch pieces. No need to remove any seeds if you’re using Persian cucumbers. In blender add cucumbers, water, sugar, lemon juice, salt and ice. Blend until smooth. Taste and adjust with additional sugar or lemon. Serve atop additional ice.
This is a great base recipe. Add mint and white rum (about half a shot per glass) to make a cucumber mojito. There is a little bit of froth with the cucumber which we find delicious, but you can even strain it if you don’t like that.
Have you heard the catch phrase “cooler than a cumber?” Well, it’s based on the fact that the internal temperature of a cucumber can be 20 degrees (F) cooler then the outside temperature! It’s a great and refreshing way to get eat your veggies that actually taste good. And you can eat the cucumber spear as well 🙂