Cucumber Juice Recipe
Cool cucumber juice with optional lemon and mint — blender or juicer, ready in five minutes.
Ingredients
- 2 large cucumbers
- ½ lemon, peeled (optional)
- A few mint leaves (optional)
Steps
- Wash cucumbers; peel only if waxed or bitter.
- Juice or blend with a splash of water, then strain if blending.
- Add lemon and mint. Serve ice-cold.
Nutrition (per serving)
Kitchen estimate from typical produce weights and juice extraction — not lab-analyzed. Juicing leaves most fiber in the pulp; values are for the drinkable juice, not whole fruit or vegetables. Not medical advice.
Serving size: 1 glass
- Calories
- 36 kcal
- Fat
- 0.2 g
- Carbohydrates
- 8.7 g
- Fiber
- 0.2 g
- Sugars
- 4.1 g
- Protein
- 1.7 g
Cucumber juice is mostly water with a mild green taste — the easiest hydration glass on a hot day and one of the few recipes that truly works well without a juicer. The goal is clean, cold, and lightly brightened with lemon or mint, not a thick smoothie.
Produce picks
Choose firm, heavy cucumbers. English/hothouse types have thinner skins and fewer seeds; garden cukes may need peeling if waxed or bitter. Taste a slice first. Optional half lemon and a few mint leaves turn “plain” into something you actually refill.
Technique by machine
Juicer: wash, cut to chute size, juice; add lemon and mint at the end so mint does not vanish into early pulp. Blender: chop, add a small splash of water, blend, then strain through a fine mesh or nut-milk bag. No-machine: grate and squeeze in cloth for tiny servings. Centrifugal and cold-press both handle cucumber easily.
Flavor fixes
Bitter → peel thicker and remove large seed cores. Flat → lemon. Watery-bland → mint or a short piece of celery for edge. Foam settles; serve ice-cold.
Variations
Cucumber-lemon-mint is the classic pour. Add apple for body, or fold cucumber into green juice / apple-celery when you want more substance. Watermelon is the sweeter hydration neighbor in summer.
Storage
Best immediately over ice. Sealed cold for a short time is fine; cucumber aroma fades and can turn dull in a day. Shake if it separates.
Why keep it simple
This page is intentionally light on gear theater. If cucumber is your gateway into greens, graduate to kale-apple or green juice next — and only then shop machines for leafy volume.
Serving ideas
Ice is almost mandatory in summer. A bruised mint sprig in the glass beats juicing a fistful of mint into bitterness. For a longer drink, top with chilled sparkling water instead of more cucumber.
Tools used
Any beginner juicer handles cucumber. Glass bottles help for fridge storage.
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FAQ
Do I need a juicer for cucumber juice?
No. A blender plus strainer works well because cucumbers are high-water. A juicer is faster for larger batches.
Should I peel cucumbers?
Peel if waxed, bitter, or thick-skinned. Thin-skinned English cucumbers can stay unpeeled after a good wash.
How do I fix bitter cucumber juice?
Peel more aggressively, remove large seed centers, and add lemon. Very bitter fruit is better composted than masked.
Can I add mint without turning it muddy?
Yes — add mint near the end of the juice run or muddle a few leaves in the glass so early pulp does not swallow them.
How long does cucumber juice keep?
Same day preferred. Short refrigerated storage is acceptable sealed; flavor fades quickly after that.
Any detox claims?
None. Hydrating kitchen juice only — not a cleanse protocol.
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Juice and produce pages are general kitchen information only. They are not intended to diagnose, treat, cure, or prevent any disease. Talk with a clinician for personal health questions.