Thai Cucumber Lemonade
This vibrant Thai cucumber lemonade combines a fragrant herb-infused simple syrup with freshly blended cucumber juice. The base is mixed with lemon juice and a touch of citrus vodka, then served over ice for a quick, cooling drink. It's a perfect balance of sweet, herbal, and citrus flavours, ideal for a refreshing beverage. The recipe yields enough for 4 servings and takes only 4 minutes to prepare once the infused syrup is ready.
Ingredients
- For the infused simple syrup
- 200g sugar
- 250ml water
- 3 sprigs coriander
- 3 sprigs mint
- 3 sprigs basil
- 1/4 stalk crushed lemongrass
- For the cucumber juice
- 1 large cucumber, peeled and diced
- 500ml water
- For the lemonade
- 1 lemon, juiced
- 60ml infused simple syrup, recipe follows
- 60ml cucumber juice, recipe follows
- 45ml citrus vodka
- Ice
Method
- To prepare the infused simple syrup, place the sugar, 250ml water, coriander, mint, basil, and crushed lemongrass in a saucepan. Heat gently until the mixture simmers and the sugar has fully dissolved.
- Remove the pan from the heat and allow the herbs to infuse as the liquid cools completely. Once cool, strain the syrup into a container and set it aside.
- For the cucumber juice, put the peeled, diced cucumber and 500ml of water into a blender. Process on a high setting until completely smooth, then strain the liquid through a fine sieve. Reserve the juice.
- To assemble each drink, fill pint glasses with ice. Into each glass, pour the lemon juice, 60ml of the infused syrup, 60ml of cucumber juice, and 45ml of citrus vodka. Stir the contents and garnish with a cucumber stick and a slice of lemon.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryDrink
Cuisinethai
AuthorGuy Fieri
