Best 8 Cucumber Cooler Recipes

WATERMELON-CUCUMBER COOLER

Steps:

• Set a large fine-mesh sieve over a large bowl or pitcher. In a food processor or blender, puree watermelon. Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice). Puree English cucumber and pour through sieve into watermelon juice.
• In a small bowl or measuring cup, stir together lime juice and honey. Add to watermelon and cucumber juices, along with vodka. Adjust sweetness with more honey if desired. To serve, fill four glasses with ice and top each with cocktail. Garnish with cucumber slices.

WATERMELON CUCUMBER COOLER RECIPE BY TASTY

Steps:

• In a small pot over medium heat, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar completely.
• Remove the pot from the heat and stir in the cucumber. Let steep, covered, for at least 4 hours or up to overnight.
• Strain the syrup through a fine-mesh sieve or cheesecloth, pushing to extract as much syrup as possible. Store in an airtight container in the refrigerator for up to 1 month.
• In a cocktail shaker filled with ice, combine the gin, watermelon juice, lime juice, and simple syrup. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with club soda.
• Garnish with the cucumber slice.
• Enjoy!

CUCUMBER COOLER

Steps:

• In a blender, puree cucumbers and water. Pour through a fine-mesh sieve set over a large bowl, pressing on solids (you should have about 2 cups juice; refrigerate overnight, if desired). In a pitcher, mash fresh mint leaves with back of a wooden spoon until bruised. Add cucumber juice, lime, club soda, and agave nectar or honey; stir to combine. Fill 4 glasses with ice, top with drink, and serve with thinly sliced cucumber.

CUCUMBER COOLER

Steps:

• Combine the cucumber, lime juice, sugar, and water in a food processor; puree.

COOLER THAN A CUCUMBER SALAD

Steps:

• Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

WATERMELON-CUCUMBER COOLER

Steps:

• Set a large fine-mesh sieve over a large bowl or pitcher. In a food processor or blender, puree watermelon. Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice). Puree English cucumber and pour through sieve into watermelon juice.
• In a small bowl or measuring cup, stir together lime juice and honey. Add to watermelon and cucumber juices, along with vodka. Adjust sweetness with more honey if desired. To serve, fill four glasses with ice and top each with cocktail. Garnish with cucumber slices.

SHARBAT-E SEKANJABIN (MINT AND CUCUMBER COOLER)

Steps:

• 1. TO MAKE THE SUGAR SYRUP Add water and sugar to a medium saucepan over medium heat, and stir until thickened and just about ready to boil.
• 2. Add the vinegar, and continue to stir until the sugar is fully dissolved and the syrup starts to boil again.
• 3. Reduce heat to low. Add the mint and let mixture simmer for 10 minutes or until it thickens to a syrup and feels sticky. Let cool completely.
• 4. FOR EACH MINT-CUCUMBER COOLER: Place 2 Tablespoons of the minty sugar syrup into a tall glass. Add 1/2 cup cold water and 1/4 cup ice cubes to the glass. Stir in 3 Tbsp grated cucumber until well blended. Garnish with a slice of lime and a sprig of fresh mint. Serve immediately, chilled.

CUCUMBER COOLER

Steps:

• Peel cucumber and cut into chunks. In a blender blend cucumber with remaining ingredients until completely smooth and pour into a glass pitcher. Cooler may be made 6 hours ahead and chilled, covered. Stir cooler before serving.