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Cucumber Lime Mocktail

A crisp, hydrating mocktail made with fresh cucumber juice, zesty lime, and a touch of simple syrup. Perfect for hot days or as a non-alcoholic party drink.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Beverage
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cucumber about 12 ounces, chilled
  • 2 limes juiced (about 3 tablespoons)
  • 2 tablespoons simple syrup equal parts sugar and water, see notes
  • 1 cup chilled sparkling water or club soda
  • Ice cubes
  • Lime wheels and cucumber ribbons for garnish

Equipment

  • fine-mesh strainer
  • small saucepan
  • citrus juicer
  • vegetable peeler
  • cocktail shaker (optional)
  • muddler (optional)

Method
 

  1. Make simple syrup: Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and cool completely. You'll need 2 tablespoons for this recipe; store the rest in the fridge for up to 2 weeks.
  2. Peel the cucumber with a vegetable peeler. Grate the peeled cucumber on the large holes of a box grater into a bowl. You should have about 1/2 cup of grated cucumber and its juice.
  3. Pour the grated cucumber into a fine-mesh strainer set over a measuring cup. Press firmly with the back of a spoon to extract all the juice. Discard the pulp. You'll get about 1/4 cup of clear cucumber juice.
  4. In a cocktail shaker or a jar with a tight lid, combine the cucumber juice, lime juice, and 2 tablespoons simple syrup. Add a handful of ice cubes. Shake vigorously for 15 seconds to chill and dilute slightly.
  5. Fill two glasses with fresh ice. Divide the shaken mixture between the glasses (about 1/4 cup each). Top each with 1/2 cup chilled sparkling water.
  6. Stir gently with a long spoon to combine. Garnish with a lime wheel and a cucumber ribbon (use a vegetable peeler to make thin strips from the remaining cucumber). Serve immediately.

Notes

For a less sweet drink, start with 1 tablespoon simple syrup and adjust to taste. The cucumber juice can be made up to 4 hours ahead and refrigerated. For best fizz, add the sparkling water just before serving. To make a cucumber ribbon garnish, use a vegetable peeler to create long thin strips from the unpeeled cucumber, then wrap them around a straw or your finger to curl. Allergen note: This recipe is naturally free of common allergens (nuts, dairy, eggs, gluten). For dietary concerns, please consult a qualified professional.