Serves 8. Recipe by Alison Ladman.
1 medium cucumber, peeled and seeded
2 tablespoons chopped fresh mint
1 cup freshly squeezed lemon juice (about 4 to 6 lemons)
1/2 cup honey
Pinch of salt
1. Combine Cucumber Lemonade ingredients in a blender, then add the base lemonade ingredients, the lemon juice, sugar or honey, and salt. Blend until very smooth.
2. Transfer to a 1/2-gallon pitcher, pouring it through a fine mesh strainer. Add enough water to bring the volume to the top of the pitcher. Refrigerate for at least 2 hours. Stir well and serve over ice.
Nutrition information per serving: 60 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 15 mg sodium; 16 g carbohydrate; 0 g fiber; 15 g sugar; x g protein.