Cucumber Limeade




Refreshing limeade with a hint of cucumber for a sensational and refreshing taste.


Cucumber Limeade Recipe: Adapted From Lemonade 

  • 3-4 huge cucumbers (about 4 heaping cups)
  • 1 1/2 cups lime juice
  • 2 cups sugar
  • 1 cup water
  • 16 cups of cold water ( about a gallon)

Recipe Directions: In a sauce pan on low to medium heat, dissolve 1.5 cup of water and 2 cups sugar to make simple syrup. In the food processor place cucumbers and lime juice and blend; once the syrup has cooled add the simple syrup to the food processor and blend until all the ingredients are mixed into a puree. Take a fine mesh strainer over a bowl and pour the puree in the strainer extracting the liquid.  Place the liquid into a pitcher add water and chill.

Recipe Notes:  I had to work in batches since my food processor could not hold all of the cucumber and simple syrup. I of course go tired put it in a bowl and began to stir. If you do not have a fine mesh strainer I would encourage you to use a nut bag or anything that will get rid of all the pulp( I have used stocking, new of course ). I ran out of limes so I had to use lime juice. I used about 6 limes and ½ cup of lime juice. I should have used just the juice but fresh is always better.




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    13 Discussions


    5 years ago on Introduction

    That looks awesome. It just needs a finger sandwich or vodka accompaniment. If it were socially and healthfully appropriate, I would guzzle that stuff 'cause the mildness of the cucumber and the tartness of the lime would blend so beautifully that my taste buds would melt off in pure ecstasy.) That's probably what ambrosia tastes like. I bet Key limes or some elderflower liqueur would send this to strange but wonderful places like Delicioustown or Gulperville.

    2 replies

    Aw man, tacos with this limeade? That'd be a verdant explosion of so many different flavors of green! Cilantro, poblanos, limes, tomatillos, and jalapeño contrasted with the delicacy of the cucumber limeade? Is that even LEGAL? Also chile verde with slow-roasted pork because of course chile verde: the spicy flavor and unguent mouthfeel versus the clean flavor of cucumber, cilantro, and lime would be sensational.

    As life bursts forth in its various buds and shoots, so too would this cool and spicy creation affirm the cthonic impulses of its constituent ingredients and the one-sided struggle of green life against Death and forgetful gardeners. It probably tastes pretty SUMMERY, especially if some earthiness gets involved somehow (perhaps with the addition of some dope beets to the salsa if that's even legal.)

    BASICALLY THIS MEAL SOUNDS LIFE-AFFIRMING and you should consider documenting another project on Instructables. Possibly taco-shaped. (Also, we're running a Mexican food contest in the next few months. Just sayin'.)


    5 years ago on Introduction

    Esto sabe taaaan rico! Perfect for summer :)


    5 years ago on Introduction

    You take amazing photos! I'd love to get a post on tips and tricks for photographing food. (your recipes are fab too, btw!)


    5 years ago on Introduction

    This looks absolutely delectible. I was half aseelp and just browsing then "KAPOW" i saw your recipe. What a beautiful combination! Even the color is refreshing. It's off to the market I go.

    1 reply