- 1.75 gallons cold water
- 5.5 cups white cane sugar
- 6 cups fresh squeezed lemon juice (lasts for 3 days)
- 10 pounds conventional cucumbers
- 1 recipe base lemonade
- 4 cups cucumber juice
- 3 cups packed mint leaves
Combine all lemonade base ingredients in a bucket. Whisk by hand until the sugar is dissolved.
Peel and seed cucumbers. Shred with a robot coup attachment. Place the pulp in a strainer over a bucket, and press out the juice. Or let sit overnight. Cucumber juice lasts for 5 days.
Purée the mint leaves and cucumber juice together. There should be very small specks of mint. Strain the juice and add to the lemonade base. Stir to combine. The lemonade lasts for 3 days before the lemon loses its acidity.