Cucumber Lemonade
When spring rolls around (or tries to, as is the case in the Hudson Valley), I start craving really cleansing, refreshing foods. I’ll talk more about this in a future post. But for now, I’ll tell you about one of my favorite beverages, cucumber lemonade. I originally got the idea for this from a nifty little book called Juice Power by Teeorah Shaleahk. I’m not big on juicers (I don’t like all the mess and waste), so I like this book because most of the drinks are meant to be made in a food processor or blender, using the whole fruits or vegetables. I also like the fact that the author explains the benefits of each beverage. For example, the cucumber lemonade is, not surprisingly cooling, and two compounds in cucumbers help prevent water retention despite the fact that cukes are so watery. And the skin contains lots of fiber and is rich in minerals.
The original recipe calls for 4 cukes, unpeeled and chopped, 4 lemons, juiced, 1/2 cup ice, and 1/4 cup maple syrup. Here is how I make it: I use one large cuke, mostly peeled (I leave about 1/3 of the peel on, but all that peel was a bit much for me), the juice of 1 1/2 to 2 lemons, or about 1/3 cup lemon juice if using organic bottled lemon juice. I blend these very thoroughly in a food processor and transfer to a quart jar. I fill it almost to the top with water, then sweeten to taste with agave nectar, a liquid sweetener that does not zap the glycemic index like simpler sugars. Maple syrup, even though it is a natural sweetener, is still a simple sugar.
Now that the weather is warmer, I like to make this at least twice a week and to finish the quart in the same day I make it, which is not a big deal—4 cups. Stir it up a bit each time you pour a glass. I don’t know what it is about this drink, but it goes down really easy and makes me feel really hydrated and refreshed. Try it! Let me know what you think.
Ana said,
April 8, 2006 @ 7:42 pm
Ooo.. sounds good! They tend to serve things like this at spas and such. Cucumbers in water make such a good drink. I’ll definitely try this out!
Geraldine said,
April 9, 2006 @ 11:33 am
This also looks delicious, what a great color. Good points about using a juicer. They can be a pain to clean and yes, there is waste too. I am definitely going to give this drink a try. All the ingredients are favorites and the combination sounds interesting. Thanks Nava.
Debbie said,
April 13, 2006 @ 9:59 am
Hi, Is this cucumber drink recipe like you have it in the cookbook you are talking about………you said original recipe ……..why did you change it? Thanks, it looks good.
Debbie said,
April 13, 2006 @ 10:01 am
P.S. Are the rest of the recipes in this Juice cookbook tasty and fairly easy to make? Thanks again.
Nava said,
April 13, 2006 @ 10:11 am
Debbie, I would say most of the recipes are very easy. A few do involve juicing first, like carrots or beets, but most of the time you just throw everything in the blender or food processor. As I mentioned, I just love how the author explains the benefits of each drink.
As I mentioned in the original post, I make this drink so that it’s really more like a lemonade with some cucumber; more watery; and with agave nectar, which I believe to be healthier than maple syrup. The original recipe is more like a cucumber slush, peel and all—I’m sure it’s quite good in it’s own right, but I’m just the kind of person who likes to tinker with recipes!
Elisabet said,
May 2, 2006 @ 11:40 am
You’ve made Agua Fresca de Pepeno - one of the good things about living in Texas! Usually find it made with lime, not lemon here. I’m trying to imagine it with maple syrup… Nope. Just can’t do it. Wrong climate I guess.
I also love sandia (watermelon), tamarind, and melon(cantelope) versions. Just about any fruit can be used, other typical flavors are fresa (strawberry), papaya, mango, pina. Basically you throw the whole fruit in the blender, adding water and a bit of sweetener or lime juice if needed. Don’t strain it.
My very favorite flavor though, and available year round, is Horchata - made with rice, and flavored with cinnamon and vanilla.
Nava said,
May 2, 2006 @ 12:46 pm
These other versions sound fantastic! I’m waiting impatiently for summer fruits to show up here. I’m definitely going to try these. Thank you for giving a name to this, and a really cool name at that—Agua Fresca de Pepeno. I don’t care for the maple syrup either, that’s why I use agave nectar. It’s subtle and just recedes into the background, letting the other flavors shine through.
If you see this comment, could you please let me and my readers know how to make Horchata???
candice lopez said,
July 2, 2006 @ 9:34 am
Please help!!! I am having a birthday party for my mother in Law and we get this wonderful herbed drink at our local farmers market however the vendor will not tell me the ingredents (understandable). I’ve been looking for what seems like hours for a recipie to no avail. the drink is water based not creamy and has a variety of herbs and the cucumber is chopped fine enough to pass through a straw. Thank you .