Cucumber Mint & Watermelon Basil Lemonades
In Tucson, we are very lucky to have a lot of fresh produce that we can get for cheap. About once every couple months, I pick up a couple of huge boxes of local produce from a program in town for $12. Normally, the produce is enough to last me a month or even two if I use it wisely and freeze whatever I can.
In some of my recent boxes, I received about 20 humongous cucumbers and two full-size watermelons. When trying to figure out what to do with it, I kept coming across recipes for watermelon and cucumber lemonade, but they were all packed with sugar, as most lemonade is. So I decided to make my own, with stevia extract instead.
Recipe
Makes about 6-8 cups of lemonade per recipe
Cucumber Mint Lemonade
Ingredients
- 2 cups cucumber, roughly chopped
- 2 cups fresh squeezed lemon juice (about 8-10 lemons)
- 1/4 cup fresh mint
- 3 cups of water
- Stevia extract, to taste
Blend 1 cup of water, the cucumber and fresh mint until cucumber is fully broken down. Using a fine mesh strainer, strain the pulp out of the cucumber mint juice. Add the lemon juice and remaining 2 cups of water to the cucumber mint juice. Stir until combined. When ready to serve, add stevia extract to your individual glass to your liking.
Watermelon Basil Lemonade
Ingredients
- 2 cups watermelon, roughly chopped
- 2 cups fresh squeezed lemon juice (about 8-10 lemons)
- 1/4 cup fresh basil
- 3 cups of water
- Stevia extract, to taste
Blend 1 cup of water, the watermelon and fresh basil until watermelon is fully broken down. Using a fine mesh strainer, strain the pulp out of the watermelon basil juice. Add the lemon juice and remaining 2 cups of water to the watermelon basil juice. Stir until combined. When ready to serve, add stevia extract to your individual glass to your liking.
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