Three light cocktail recipes with fresh cucumber juice to keep you hydrated on hot summer days.
Cut the cucumbers in cubes, and place them in the blender with the lime juice. Pulse to obtain a gorgeous green colored liquid.
Pour into serving glasses, add a drizzle of triple sec, decorate with lime slices, and serve.
Mix all ingredients for the syrup, and simmer on low heat for 30 minutes. Cool, strain and store in the fridge for up to 3weeks.
Wash the cucumbers thoroughly, cut into slices, and add them into the blender along with the lime juice.
Process to obtain a gorgeous green liquid. Strain. Add the liquid in a cocktail shaker together with the white rum and some ice cubes. Shake well to combine.
Fill the serving glasses with fresh ice cubes, then strain the daiquiri mixture into glasses. Add 1 teaspoon of basil syrup to each serving glass. Garnish with lime slices and fresh basil leaves, and serve immediately.
Blend together and then pour through a fine-mesh strainer. Discard the solids.
Combine watermelon juice with 2 cups of ice in a blender and pulse until slushy.
Low-Cal Margarita with Cucumber Juice
If you don't have honey, feel free to use agave nectar, maple syrup, or even rice syrup. Unrefined Muscovado is also an option because it preserves all of the naturally occurring nourishing minerals from sugar cane.
You can scale this recipe up or down depending on the number of people you'll be serving.
Cucumber and Basil-Infused Lime Daiquiri
You can keep this syrup in the refrigerator in an airtight container for 2 to 3 weeks and use it in lemonades or other cocktail recipes. Its fragrant flavor adds an interesting twist to any summer drink.
Watermelon Cucumber Slush
Best served immediately but you can also freeze any leftovers.