Inspired by one of my recently discovered favorite bloggers, The Little Epicurean, I decided to make this weeks *Friday Drink* in honor of the summer heat – cucumber & mint lemonade.
I dropped a handful of fresh picked blueberries into the bottom of the glass before pouring my lemonade in, so that when I was done drinking I had some lemony-minty infused blueberries left at the bottom.
Maryanne uses simple syrup to sweeten her lemonade but I substituted maple syrup for a little different flavor and because I live in Vermont, the land of maple syrup. Feel free to try any sweetener of your choice or leave it out if you just want to have an infused [albeit sour!] water.
1/3 c maple syrup
1/2 c granulated sugar & 1/2 c water
1/2 t liquid stevia [I don’t use stevia but I think this should be the correct equivalent to replace the sugar]
1/3 c agave
2 c water
1 seedless, organic cucumber, peeled and sliced
If you can’t find seedless, scrape out the seeds yourself
1 c packed mint leaves
1 c fresh squeezed lemon juice
If using granulated sugar, add it and the 1/2 cup of water to a small saucepan and bring to a gentle boil.
Immediately reduce to low heat and stir until sugar dissolves.
Remove from heat to cool.
Add your sweetener and the cucumber, mint and lemon juice to a blender.
If you used maple syrup or stevia, add an extra 1/4 cup of water.
Blend until smooth.
Strain through cheesecloth/ nut milk bag.
Pour into a large jar or other container.
Add the other 2 cups of water and stir to combine.
Taste and add more sweetener as necessary.