No juicer? No problem. To get fresh cucumber juice without one, simply peel your cucumbers, puree them in a blender, transfer the puree to a fine mesh sieve placed over a large measuring cup, then gently press with the back of a spoon to extract the liquid.

Robin Bashinsky
Recipe by Cooking Light January 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 5 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3/4 cup water, sugar, fennel, and 5 lemon rind strips in a small saucepan over medium-high heat. Heat 4 minutes or until sugar dissolves, stirring with a whisk. Remove from heat; let stand 15 minutes. Strain mixture through a fine sieve; discard solids.

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  • To prepare each cocktail, combine 3 tablespoons syrup, 1/2 cup cucumber juice, and 1 tablespoon lemon juice in a cocktail shaker; shake 30 seconds. Pour into a glass filled with ice. Top each with 1/3 cup club soda; stir. Garnish each with 1 lemon rind strip.

Nutrition Facts

89 calories; fat 0.1g; carbohydrates 23g; fiber 1g; sodium 19mg; calcium 14mg; sugars 21g; added sugar 20g.
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