Recipe: Cucumber Lemonade

Cucumber Lemonade

Recipe by Chef Carolynn Ladd
Demonstrated at East Atlanta Village Farmers Market on July 20, 2017



  • 1 lb of cucumbers, peeled if waxy, and unpeeled if organic and not waxy, chopped + 1/2 cup of sliced cucumbers reserved for garnish – Cosmos Organic Farm
  • 2-4 cup raw honey – Bee Wild Honey
  • 2 cups fresh squeezed lemon juice (about 15 lemons) 8 cups water divided
  • 12 ice cubes

  1. Place chopped cucumbers in the blender with 1 to 2 cups of water.
  2. Strain through a fine mesh sieve into a bowl or into the pitcher, pressing with the back of the ladle to get all the juice through the sieve. Discard pulp.
  3. Add ice on top of cucumber
  4. Heat 1-1/2 cups of water on the stove top over high heat until simmering, but not boiling. Remove from heat and whisk in honey until dissolved.
  5. Pour honey mixture, lemon, and water over ice and cucumber. Stir well to combine.


Our At-Market Educational chef demos are made possible by Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.


Community Farmers Markets