RECIPE: Cucumber Juice

There are TONS of cucumbers in the farm store now, so here's an easy way to use them!  And ... also a hard way...

The easiest way to make cucumber juice is to puree the cucumbers in a blender and then strain the puree through a nut-milk bag.  Cut them into 1" pieces, fill the blender jar 3/4 full, and blend.

If the cucumbers are large, remove a bit of the skin and taste it.  If it's bitter, peel the cucumber before pureeing it.  

The resulting juice will be light green and refreshing!

Cucumber Juice!

My favorite way to enjoy this is in a Cucumber Elderflower Cooler.

The harder way to make this is to use only small (with no bitter skin) cucumbers and to remove the seeds before pureeing.  The resulting juice will be darker green with a stronger flavor that will stand up to seltzer, prosecco, and other dilutions.  It makes a great Chucumber Cocktail or Cucumber Margarita. 

Our favorite way to use it is in a Chucumber - cucumber, St. Germaine Elderflower and Shochu.

Intense Cucumber Juice:

Remove the seeds and cut into small pieces.

Load the blender jar 3/4 full.

Puree.

 

Place a nut-milk bag over a container and pour in the juice.

Squeeze the juice through the bag.

Use this dark juice for cocktails!

Save the pulp!  Use it to make tzatziki.

When there is an embarrassment of cucumbers in the store, I will make multiple batches and freeze it in ice cube trays.  To keep them over winter, when there are no cucumbers in the farm store, I remove them from the trays, nestle them in a ziploc bag, wrap the bag in foil to protect it, and then keep them in the chest freezer.  These can be used to chill a cucumber cocktail, or to flavor plain water or seltzer.

Cucumber ice cubes in a ziploc bag. 

Wrap the bag in foil, put inside a second bag, and freeze long term.

Use the ice cubes to cool a cucumber cocktail without diluting it, or to flavor plain water!