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 Aug. 30, 2018
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Dave Katz

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Recipe Facts

5

(1)

Active: 15 mins
Total: 15 mins
Serves: 4 to 6 servings

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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

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