The word "lemonade" tells you what the drink is made from - lemons, of course. What about ... cucumber lemonade? It sounds exotic!
Although, if you think about it, for medium latitudes a lemon is a more exotic fruit than a cucumber. For lemons you need to go to Turkey ... or at least to the store, and cucumbers grow in abundance in their garden beds. So the people came up with the idea of making a refreshing cucumber cocktail - 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 tastes of cucumber lemonade at tasters are divided. Whoever falls in love with an unusual cocktail from the first sip and claims that this is a decent restaurant, the most wonderful, light and fresh summer drink, and who objects that it is better to cook a traditional summer salad out of cucumbers! Try it and you to make your opinion about this original recipe.
Ingredients for cucumber lemonade:
- At 0, 5 l of mineral water -
- 2 large or 4 small cucumbers;
- Juice of half a lemon;
- 1-1, 5 tbsp. l honey
- 5-6 leaves of fresh mint.
How to make cucumber lemonade:
The degree of sourness and sweetness can be adjusted to your taste, reducing or adding the amount of the corresponding components. Instead of honey, you can take sugar. But, if there is no allergy to honey, then with it, undoubtedly, it is more useful!
For a change, lemon can be replaced with lime - this emerald citrus will perfectly fit into the cucumber company both in color and taste. There is even a variant of cucumber lemonade with orange.
If you do not really like the mint flavor, try to make a drink with melissa. These fragrant plants are like two sisters: lemon balm is even called lemon mint. They have similar properties - both mint and lemon balm relax and soothe - but lemon balm has a milder smell and taste.
If you are not eager to try cucumber lemonade in May, not waiting for the opening of the season of ground cucumbers - I recommend holding cucumbers for a couple of hours in cold water before cooking. Soaking is the best way to minimize nitrate levels. Choosing cucumbers, do not buy dark green - stop at those that are brighter, with skin color of young foliage in the sun. And also choose small cucumbers - there are less nitrates in them, and more vitamins than in large ones. If you cook lemonade in the summer, and even from your cucumbers straight from the garden - juicy, heated by the sun - this is the best option. These cucumbers simply rinse. Then clean them from the skin and cut into pieces: halves or quarters circles.
Mint leaves wash and lightly dry.
Combine cucumbers, mint and honey in a blender, add lemon juice and grind to a puree consistency. Pour mineral water and mix once more with a blender.
Then strain the drink through a sieve, carefully squeeze the pulp, and pour into cups or glasses. Very nice lemonade will look in a transparent dish.
Try the cucumber lemonade; if necessary, add honey or lemon juice, garnish with a slice of lemon, mint leaves and serve with a straw.