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- Cucumber Lemonade with Basil
Cucumber Lemonade with Basil
Ingredients
Step by step process
Preparation
- 1
Wash the cucumber and basil. From 1 lemon, cut 4 thin slices for garnish and juice the remaining lemons using a citrus juicer.
TIP:Briefly warm the lemon in lukewarm water (10-15 seconds) before squeezing. The heat releases juice from the inner cavities and makes juicing easier, even for less juicy fruits.
- 2
Cut the cucumber into pieces and place in a blender with the basil leaves, lemon juice, and cane sugar.
- 3
Blend until smooth for 30-60 seconds. Let the mixture rest for 2 minutes, then strain the base through a fine sieve. Press the pulp well.
Assembly
- 4
Pour the cucumber lemonade base into a carafe and top up with the sparkling water in the indicated amount so the flavors gently combine.
TIP:Pour sparkling water slowly along the side of the carafe and stir very gently, so that the lemonade remains fizzy and the bubbles do not disappear.
- 5
Gently stir, taste, and adjust the acidity if needed with a few drops of lemon juice.
Serving
- 6
Divide ice cubes among 4 glasses. Pour the lemonade from the carafe and lightly stir with a bar spoon.
- 7
Garnish each drink with a lemon slice and fresh basil leaves. Serve immediately well chilled.
More tips:
You can replace the cane sugar with a simple syrup 1:1 (sugar:water), which dissolves better in cold drinks. Use 45-60 ml instead of 3 tablespoons of cane sugar.
Nutritional values
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Topic: Czech Cuisine
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