20Aug

National Lemonade Day

When I was a kid, I was obsessed with lemonade. I remember having my first lemonade stand at age 7 and feeling so excited to sell my favorite summer drink to my neighbors. However, I later realized that my love of lemonade was really just a cover-up for my love of sugar.

I was an adult when I finally had my first  real glass of homemade lemonade and that changed everything for me. Now, as a health-concious person, I enjoy making my own versions of lemonade that are made with natural sweeteners like honey or maple syrup. These days, I often prefer a more tart lemonade to a sweet version.

So today, in honor of National Lemonade Day, my friend Quelcy over at With The Grains and I created a Cucumber Mint Lemonade using homemade Honey Cucumber Mint Syrup. Quelcy is a pro at making homemade syrups, while I am definitely an amateur so I took her lead with the syrup and it tastes as good as it looks. Also, that honeycomb is everything.

The nice thing about making your own homemade lemonade is that you can control the sweetness levels based on your own tastes and preferences.

Enjoy!

Cucumber Mint Syrup

Ingredients

1 cup filtered water
1 cup honey
1/2 large cucumber (about 8 oz.), thinly sliced crosswise
24 fresh mint leaves, plus more for garnishing
12 fresh basil leaves

Directions

Bring 1 cup water and 1 cup honey to a boil in a small saucepan until honey is dissolved.

Remove pan from heat and add cucumber slices, mint leaves, and basil. Cover and let steep for 30 minutes.

Strain cucumber-herb syrup into a jar, pressing on solids in strainer. Store in the refrigerator. Reserve some of the sweetened cucumbers for garnishing the drink. Discard the rest.

Cucumber Mint Lemonade
Yield: 1 serving

2 Tablespoons Cucumber Mint Syrup (recipe above)
fresh squeezed juice from 1 lemon (or less, to taste)
~ 1/2 cup carbonated water

Directions

Fill a 12-oz. glass with ice cubes. Add cucumber mint syrup, lemon juice and top with carbonated water. Stir to combine.

Garnish with a sweetened cucumber slice and a sprig of mint.

Sip and enjoy!

Photo & Styling Cred: Quelcy Kogel at With The Grains.

 

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