Cucumber Cocktails

from Dishing Up Delights

Cucumber Mint Lemonade
(By Esi)

1 1/2 cucumber juice (recipe follows)
6 tablespoons mint simple syrup (recipe follows)
1/4 cup freshly squeezed lemon juice
Sparkling water
Vodka
Lemons, cucumber, and mint for garnish if desired

Mix the cucumber juice, simple syrup, and lemon juice together in a pitcher. Fill a glass with a few cubes of ice. Add 1/4 cup of the cucumber/lemon mixture, 1/4 cup of sparkling water, and 2 tablespoons of vodka. Stir to combine and serve immediately.

Cucumber juice
(By Esi)

Makes 3 cups

4 English cucumbers, peeled and roughly chopped.

Blend the cucumbers in a blender or food processor until liquefied. Set a strainer over a bowl and strain the juice, making sure to squeeze the extra juice from the pulp. Set aside.

Mint Simple Syrup
(By Esi)

1 cup water
3/4 cup sugar
2 springs mint

In a small saucepan, heat the water, sugar, and mint over medium heat until the sugar is dissolved, stirring constantly. Once the sugar has dissolved, remove from the heat and allow to cool completely in the refrigerator. Once the mixture has cooled, discard the mint.


Basil Simple Syrup
(By Esi)

1 cup water
3/4 cup sugar
4 large basil leaves

In a small saucepan, heat the water, sugar, and basil over medium heat until the sugar is dissolved, stirring constantly. Once the sugar has dissolved, remove from the heat and allow to cool completely in the refrigerator. Once the mixture has cooled, discard the basil.

Cucumber Basil Limeade
(By Esi)

1 1/2 cucumber juice
7 tablespoons basil simple syrup
1/4 cup freshly squeezed lime juice
Sparkling water
Vodka
Limes, cucumber, and basil for garnish if desired

Mix the cucumber juice, simple syrup, and lime juice together in a pitcher. Fill a glass with a few cubes of ice. Add 1/4 cup of the cucumber/lime mixture, 1/4 cup of sparkling water, and 2 tablespoons of vodka. Stir to combine and serve immediately.

Pickled Cucumbers

from Nourish Network

2 cups rice wine vinegar
2/3 cup packed brown sugar
1/4 cup fresh lime juice (2-3 medium limes)
4 teaspoons kosher salt
1/2 teaspoon red chili flakes
1 pound Japanese, Persian, English or pickling cucumbers, thinly sliced (1/8-inch thick or thinner)
1/2 cup thinly vertically sliced red onion
1/4 cup chopped cilantro

Combine first 5 ingredients in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.

Combine cucumbers, onion, and cilantro in a medium bowl. Add vinegar mixture and stir to combine. Let stand at room temperature for at least 45 minutes before serving, or transfer cucumber mixture to a clean jar and refrigerate up to 5 days.

Yields 1 quart