There has been an ongoing fad in recent years about drinking only fruit juices for an entire week (including breakfast, lunch and dinner) to help the body to detox and get rid of all those harmful toxins within. The guy and I are non-believers of this non-scientific way of cleansing the body; ‘eating everything in moderation’ is how we manage to live by. Well, so far, so good.
Nevertheless, we came across a recipe on The Little Epicurean’s food blog and a picture of the dog posing with a cup of cucumber mint lemonade led to our desire to give this drink a try. The list of ingredients for the drink – lemon, cucumber and mint – looks like a sure-win recipe. We were convinced that leaving a jug of this lemonade in the fridge would be a good way to fight off the August summer heat in Singapore.
- Water: 1.5 cups + 2 cups
- Sugar: 1 cup
- Lemon: 10
- Cucumber: 1, large (peeled & sliced)
- Mint leaves: 1 stalk, washed, stems removed
- Boil 1.5 cups water with sugar. Remove from heat and cool.
- Juice lemons. Sieve to remove seeds and pulps.
- Blend lemon juice with cucumber, mint and sugar syrup.
- Stir in remaining 2 cups of water.
- Chill overnight in fridge before serving.
- This recipe was kindly adapted from The Little Epicurean’s ‘Cucumber Mint Lemonade’ recipe.
- The original recipe includes an additional step of straining the mixed juice before serving. I quite like taking in the fibers together with the juice and hence decided to skip that step.
About 1 liter