Cucumber-Basil Lemonade With Lemongrass Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 30, 2018
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Dave Katz

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Recipe Details

Cucumber-Basil Lemonade With Lemongrass Recipe

Prep 15 mins
Active 15 mins
Total 15 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 medium cucumber, cut into rough chunks

  • 2 stalks lemongrass, bottom 4 inches only, roughly chopped

  • 2 cups loosely packed basil leaves

  • 1 cup fresh juice from 10 to 12 lemons

  • 1/2 cup sugar

  • pinch salt

  • 3 cups cold water

  • 1 quart ice

  • Cucumber slices and basil leaves for garnish

Directions

  1. Combine cucumbers, lemongrass, basil, lemon juice, sugar, and salt in a blender. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into a pitcher. Discard solids. Add cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with cucumber slices and basil leaves.

Special equipment

blender

Nutrition Facts (per serving)
108Calories
0gFat
28gCarbs
1gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories108
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 115mg5%
Total Carbohydrate 28g10%
Dietary Fiber 1g3%
Total Sugars 18g
Protein 1g
Vitamin C 10mg49%
Calcium 49mg4%
Iron 3mg14%
Potassium 350mg7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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