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–+ servings
Glass of pale-green cucumber lemonade on a board with cucumber slices nearby

Fresh Cucumber Lemonade with Mint

A creamy, refreshing cucumber lemonade blended with mint, lemon juice, yogurt, and honey, then strained for a smooth finish.
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Prep Time 10 minutes
Cook Time 0 minutes
Rest time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Beverage
Cuisine: American
Calories: 95
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Water: 4 1/4 cups 1 liter
  • Cucumber: about 3 cups chopped 400 g (Assumption: cups are approximate)
  • Lemon juice: 3/4 cup + 1 tbsp + 1 1/2 tsp 200 ml
  • Mint leaves: a few leaves to taste
  • Lemon zest: zest of 1 lemon
  • Plain yogurt: about 7 tbsp 100 g (Assumption: tbsp measure is approximate)
  • Natural lemon honey: 3 tbsp + 1 tsp 50 ml

Equipment

  • Blender
  • Fine-mesh strainer
  • Large bowl or pitcher
  • Citrus juicer
  • Microplane or zester
  • Measuring cups and spoons
  • Spatula or spoon (for pressing through strainer)

Method
 

  1. Chop the cucumber. Zest the lemon, then juice it.
  2. Add water, chopped cucumber, and mint to a blender.
  3. Add lemon juice and lemon zest.
  4. Add plain yogurt and natural lemon honey.
  5. Blend on high until very smooth, about 30–60 seconds.
  6. Pour through a fine-mesh strainer into a bowl or pitcher. Press with a spatula/spoon to extract as much liquid as possible.
  7. Chill until cold, then stir and serve over ice.

Nutrition

Serving: 4gCalories: 95kcalCarbohydrates: 22.7gProtein: 1.7gFat: 1gSaturated Fat: 0.6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 0.3mgPotassium: 3mgFiber: 15gSugar: 246gVitamin A: 0.7IUVitamin C: 22.3mgCalcium: 50mgIron: 0.4mg

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.

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