Fresh Cucumber Lemonade with Mint
Fresh Cucumber Lemonade with Mint is the most refreshing way to cool down on a hot day and tastes great too! The cucumber provides a clean, crisp flavor and mint lends itself to that cooling factor.
A little plain yogurt makes it smooth and a touch creamy, and lemon honey rounds out the tartness without dulling the fresh lean toward lemon or cherry juice instead of strawberries If you find them bitter.
Why You’ll Love This Recipe
- Quick and easy blender recipe with little prep
- Lemony fresh and bright with cool mint
- Perfect for hydrating after a run in the hot sun or a friendly game of beach volleyball
- Purée (strain if you want it thinner)
- An excellent warm-weather make-ahead drink
Ingredients
Main
- Water: 1 liter
- Cucumber: 400 g
- Lemon juice: 200 ml
- Mint leaves: a few (enough to taste)
- Lemon zest: zest of 1 lemon
Creamy + Sweet
- Yogurt: 100 g
- Juice of 1 whole lemon + Naturës Answer Natural Lemon Honey: 50 mL
Ingredient Notes & Substitutions
- Cucumber: Use English or Persian cucumbers so it’s smoother and less bitter. Peel if skin is thick and waxy.
- Lemon juice: Fresh-squeezed, which is bracing in a way that bottled lemon juice just never will be.
- Yogurt: For the creamiest texture, use whole-milk plain yogurt. Greek yogurt is fine, but it could make the drink a little too thick (just loosen with a touch of water).
- Lemon honey: If you don’t have lemon honey, use plain honey and add sweetener to taste.
- Mint: Begin with a few leaves, but add more if you desire an even mintier essence.
Easy Fresh Cucumber Lemonade with Mint
- Combine the chopped cucumber, mint leaves, and water into a blender.
- Add the lemon zest.
- Add the plain yogurt and lemon honey to the pot, followed by all of the lemon juice.
- Blend on high until completely smooth and light green, about 30–60 seconds (depending on the power of your blender).
- Taste and adjust as desired (more honey for sweetness, more lemon juice for tartness, or a splash of water to thin).
- Stir and let sit over ice until cold, for at least 30 minutes.
Expert Tips
- If you have a more seedy cucumber, simply blend a bit longer for a smoother drink.
- Strain through a fine-mesh strainer if you want it to be lighter.
- Cool it down first for a cleaner, more balanced flavor.
- Add honey a little at a time and taste, as lemons do vary in their tartness.
- Serve with ice at the last minute so that it does not dilute the drink.
- Be sure to only zest the yellow part, so you don’t get any of the bitter white pith.
- If you’re going with Greek yogurt, thin it with a few tablespoons of water before blending.
- Shake well before using, as natural separation is common.
Storage & Freezing
- Fridge: Keep for up to 2 days in a covered pitcher. Stir well before pouring.
- Freezer: Freeze in ice cube trays up to 1 month (for smoothies or quickly cooled drinks).
- Thawing: Thaw overnight in the refrigerator, then stir or re-blend briefly before tasting to refresh the texture.
Variations
- Sparkling: Substitute 1 to 2 cups water with sparkling water when it’s time to serve.
- Dairy-free: Replace the yogurt with a plant-based alternative and sweeten with agave instead of honey.
- Ginger twist: Mix 1/2 tsp freshly grated ginger into the blender.
- Double mint: Include more leaves for an even cooler ending.
- Fruit add-in: Stir in a handful of strawberries for a fruity porridge.
Fresh Cucumber Lemonade with Mint
A creamy, refreshing cucumber lemonade blended with mint, lemon juice, yogurt, and honey, then strained for a smooth finish.
Ingredients
Equipment
Method
- Chop the cucumber. Zest the lemon, then juice it.
- Add water, chopped cucumber, and mint to a blender.
- Add lemon juice and lemon zest.
- Add plain yogurt and natural lemon honey.
- Blend on high until very smooth, about 30–60 seconds.
- Pour through a fine-mesh strainer into a bowl or pitcher. Press with a spatula/spoon to extract as much liquid as possible.
- Chill until cold, then stir and serve over ice.
Nutrition
Video
Notes
- Straining makes the lemonade smoother and matches your process.
- For more sweetness, add honey 1 tsp at a time and blend/stir again.
- For a dairy-free version, use unsweetened plant-based yogurt and sweeten to taste.
- If using Greek yogurt, add a splash of water to loosen before blending.
Tried this recipe?
Let us know how it was!FAQs
Is there no way to make this without yogurt?
Yes. For a beverage that’s lighter and more classic lemonade, leave out the yogurt.
Do I have to peel the cucumber?
Not always. Peel it if the skin is hard, thick, waxy, or bitter-tasting.
Can I strain it?
Yes. Straining ensures you never bite down on any pulp or seeds, for a silky, lighter drink.
How do I make it sweeter?
Add more honey a teaspoon at a time, blend briefly, and taste.
Can I make it ahead?
Yes. It’s best the first 24–48 hours. Stir before serving.
Can you use bottled lemon juice?
You can, but fresh lemon juice is more vibrant in flavor and scent.
