CUCUMBER-MINT WATER
Little things can make a dinner party a success, like serving a refreshing flavored water. This cucumber-mint sipper is a breeze to make in the blender. Chill and then strain before serving (letting the liquid sit with the cucumber-mint mash for as long as possible helps build flavor). It's also a perfect base for a cocktail; let your guests add gin or vodka to taste.
Provided by Food Network Kitchen
Categories beverage
Time 1h15m
Yield six 1-cup servings
Number Of Ingredients 7
Steps:
- Blend the cucumbers, sugar, lemon juice, mint, salt and 4 cups cold water in a blender until as smooth as possible (a fair amount of solids will remain). (If all the ingredients do not fit in your blender, use half the water to puree, transfer the puree to a larger container, then stir in the remaining water.) Refrigerate to chill, at least 1 hour.
- Before serving, strain the cucumber-mint water through a fine strainer. Use the bottom of a ladle or wooden spoon to help push the liquid through the mesh. Discard the solids. Serve over ice. Add gin or vodka to taste if using.
CUCUMBER REVIVER
"This is a Tiki-like, summer's-day-at-the- beach kind of drink. The agave mellows the tanginess of the pineapple and lemon, and the bitters and mint add a smack of botanical freshness," says Steve.
Provided by Food Network
Categories beverage
Time 10m
Yield 1 mocktail
Number Of Ingredients 7
Steps:
- Muddle the cucumber in a cocktail shaker. Fill the shaker with ice, then add the pineapple juice, mint, agave, lemon juice and bitters. Shake well.
- Strain the drink into a short glass filled with ice. Top with seltzer. Garnish with cucumber slices.
INVIGORATING CUCUMBER MINT COCKTAIL RECIPE BY TASTY
Here's what you need: cold water, sugar, mint leaf, cucumber, lime juice, vodka
Provided by Alix Traeger
Categories Drinks
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Make the mint simple syrup: In a small saucepan over medium heat, combine the water, sugar, and roughly chopped mint leaves. Bring to a low boil, then reduce the heat to low and simmer for 5 minutes, until the sugar is fully dissolved and the mint is fragrant. Remove from the heat and let cool for 5-10 minutes. Strain through a fine-mesh sieve. Store remaining mint syrup in the refrigerator for up to 1 month.
- In a cocktail shaker, combine the cucumber rounds, lime juice, whole mint leaves, and 1 tablespoon of the mint simple syrup. Muddle for 1-2 minutes, until the cucumber and mint have released their flavors, but are not mushy.
- Pour in the vodka and fill the shaker halfway with ice. Shake vigorously for 30 seconds.
- Fill a Collins glass with ice and pour in the strained cocktail.
- Garnish with the cucumber ribbons.
- Enjoy!
Nutrition Facts : Calories 545 calories, Carbohydrate 90 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, Sugar 78 grams
MINT CUCUMBER SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
- Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
- Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.
CUCUMBER-MINT GIMLETS
Provided by Food Network Kitchen
Time 10m
Yield 6-8 servings
Number Of Ingredients 0
Steps:
- Peel, seed and chop 6 English cucumbers. Puree, then strain through a sieve into a bowl, pressing to extract the juice. Chill. Combine 1/3 cup lemon juice, 8 sprigs mint and 1/4 cup sugar in a pitcher; muddle with a wooden spoon. Stir in 2 cups gin, the cucumber juice and some cucumber and lemon slices. Divide among 6 to 8 ice-filled glasses.
CUCUMBER-MINT MARGARITA
This recipe is sponsored by Cointreau. We take advantage of the end-of-summer abundance of cucumbers and fresh mint and update The Original Margarita, one of the most popular classic cocktails in the country. The recipe has been around for over 70 years and is still made with just three simple ingredients: Cointreau, tequila and lime. In this version, we start by muddling the cucumber and mint until both are fragrant and the mint has released its natural oils. Cointreau elevates this cocktail with its highly aromatic yet balanced flavor profile. Once shaken with plenty of ice and served in a glass with a salt rim, it is the most refreshing cocktail you will have this season.
Provided by Food Network
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- Rub the rim of a rocks glass with 1 lime wedge, then dip the rim in coarse salt.
- Muddle the mint and cucumber in a cocktail shaker with a muddler or the handle of a wooden spoon until the cucumber is broken up and the mint is bruised, 5 to 6 times. Add the Cointreau, tequila and lime juice. Fill the shaker three-quarters of the way with ice and shake well. Pour into the prepared glass and garnish with the remaining lime wedge.
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Cuisine AmericanTotal Time 20 minsCategory SaladsCalories 108 per serving
- Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
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