Thai Cucumber Lemonade

Name: Thai Cucumber Lemonade
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 3 sprigs basil; 3 sprigs cilantro; 1 large cucumber, peeled and diced; 1 stick Cucumber , for garnish; 4 servings Ice; 57 grams Cucumber Juice; 1 lemon, juiced; 1 slice Lemon , for garnish; 0 stalks crushed lemongrass; 3 sprigs mint; 57 grams Infused Simple Syrup; 237 milliliters sugar; 43 grams citrus vodka; 237 milliliters water; 473 milliliters water

Thai Cucumber Lemonade

Thai Cucumber Lemonade might be just the beverage you are searching for. This recipe serves 4. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 276 calories, 1g of protein, and 0g of fat per serving. 1 person found this recipe to be delicious and satisfying. It is a rather inexpensive recipe for fans of Asian food. A mixture of water, ice, cucumber juice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 29 minutes.

Instructions

Watch how to make this recipe.

Infused Simple Syrup: In a saucepan over medium heat, combine the sugar, water, cilantro, mint, basil, and crushed lemongrass. Slowly bring to a simmer and cook until the sugar is dissolved. Take off heat and let herbs steep until the liquid is cool. Strain into a glass or a bowl and reserve.

Ingredients you will need

Simple Syrup

Lemon Grass

Cilantro

Basil

Herbs

Sugar

Water

Mint

Equipment you will use

Sauce Pan

Bowl

Add the cucumber to a blender with 2 cups of water. Blend on high until fully liquefied, then pour through a fine strainer and reserve.

Ingredients you will need

Cucumber

Water

Equipment you will use

Sieve

Blender

Add the drink ingredients to each pint glass filled with ice. Stir and garnish each glass with a cucumber stick and a lemon slice.

Ingredients you will need

Cucumber

Drink

Lemon

Ice

Equipment

Ingredients

Servings:

3sprigs

basil 3sprigs

cilantro 1large

cucumber, peeled and diced 1stick

Cucumber , for garnish 4servings

Ice 57grams

Cucumber Juice 1

lemon, juiced 1slice

Lemon , for garnish 0stalks

crushed lemongrass 3sprigs

mint 57grams

Infused Simple Syrup 237milliliters

sugar 43grams

citrus vodka 237milliliters

water 473milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.

De Morgenzon Reserve Chenin Blanc

Decadent golden with green hues, this Chardonnay exhibits aromas of toasted brioche with zesty marmalade. A backbone of lime and lemongrass with floral notes of honeysuckle and frangipani emerge on the palate. Warm, rich vanilla and a creamy almond nuance linger on the finish.