Everywhere I turn it seems suddenly it’s “Back to School” and “Get Ready for Fall!” But it’s only the beginning of August, right?
I mean, do NOT get me wrong. I am always over zealous about the return of autumn. Summer isn’t my favorite, so when the air starts getting crisper and the days shorten I get downright giddy. Colorful leaves, apple cider, pumpkin patches, boots and scarves…plus Thanksgiving! MM! I love it!
But I am getting carried away. This is not a welcome Fall post. This is a it’s-still-summer-let’s-drink-lemonade post. Because as much I adore autumn, I can’t deal a lousy hand to August that way. August deserves some summer lovin’ too and nothing says summer like a glass of lemonade.
There are some things that I could eat foreverrrrr. You know, things that really shouldn’t exist because my face will get stuffed to the point of no return. Things like cheesecake, macaroni and cheese, french fries, and lemonade. Lemonade has a reputation for being so tasty I’ll drink it until I get a delicious sloshy tummy ache. I don’t know why but it’s tart citrusy sweet coldness is just the very best. Whoever invented lemonade needs a medal.
This lemonade makes normal lemonade feel like a proud mother. This is grown up, classy, accomplished lemonade, and you’ll feel classy while drinking it. The first sip is just delightful lemon sweet, but then you taste the cucumber freshness and cool mint step in. It’s perfect!
So let’s savor summer just a little longer so we can make a pitcher (or maybe, like, 30 pitchers?) of this so-good-it’s-worth-the-tummy-ache lemonade.
- 1 cup chopped cucumber (about 1 large)
- ¾ cup chopped fresh mint leaves
- 5 cups water
- 1 cup lemon juice
- 1 cup sugar
- Mint leaves for garnish (optional)
- Combine the chopped cucumber, mint leaves, and water in a container. Let sit in the refrigerator for 4 hours at least, overnight if possible.
- Strain the infused water into a pitcher and discard the cucumber and mint. Add 1 cup of lemon juice, and 1 cup of sugar. Stir until the sugar is dissolved.
- Serve over ice and a mint leaf for garnish.