American
Cucumber-Mint Limeade
Cucumber juice, fresh lime, mint-infused syrup, cold water, and a pinch of salt make a pale green limeade that tastes crisp rather than vegetal.
6 servings · 15 minutes prep · 5 minutes cook
Ingredients
Mint-Lime Syrup
- 3/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup loosely packed mint leaves
- 4 wide strips lime peel, green zest only
Limeade
- 1 large English cucumber, roughly chopped
- 3/4 cup fresh lime juice
- 4 cups cold water, divided
- 1/8 teaspoon Diamond Crystal kosher salt
- 3 cups ice cubes
Directions
Infuse the Syrup
- Rinse and dry the cucumber, and scrub, rinse, and dry the limes before removing the peel and juicing. Warm the sugar and water until clear. Remove from heat; add the mint and lime peel. Cover and steep 15 minutes.
- Strain without pressing hard, then refrigerate the syrup until cold, at least 30 minutes.
Extract the Cucumber
- Blend the cucumber with 1 cup of the cold water for 30 seconds, stopping once no large pieces remain and the mixture circulates evenly around the blades. Strain through a fine-mesh sieve, pressing gently; discard the foam and pulp.
Balance the Pitcher
- Combine cucumber liquid, chilled syrup, lime juice, remaining cold water, and salt in a pitcher. Stir and taste; add up to 1/2 cup more water if the lime is unusually sharp.
Chill and Serve
- Add the ice only when ready to serve. Stir once and pour promptly. Keep the limeade chilled; cover and refrigerate leftovers for up to 2 days. Discard it if held above 40°F for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
