1 cup water
1 cup sugar
1 English cucumber, peeled and coarsely chopped
Bring water and sugar to a boil in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Cool. Combine cooled syrup and cucumber in a food processor; process until well blended. Steep 1 hour; strain. Store in an airtight container in the refrigerator up to 5 days.