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ANDREW ZIMMERN'S CANTEEN CUCUMBER-MINT LEMONADE
2.5 quarts cold water
1.75 cups white cane sugar
2 cups fresh squeezed lemon juice (lasts for 3 days)
4 each conventional cucumbers
1 cup packed mint leaves
Combine water, sugar and lemon juice in a pitcher or larger container with a cover. Whisk by hand until the sugar is dissolved.
Peel the cucumbers and slice them down the middle. Scoop out and discard the seeds. Chop roughly and puree in a food processor. Place the pulp in a fine mesh strainer over a bowl and press out the juice or let sit overnight. You will need 1 1/3 cup of cucumber juice. Cucumber juice lasts for 5 days in the fridge.
Puree the mint leaves and cucumber juice together in a blender. You are trying to make a homogenous puree where the mint is incorporated fully into the cucumber juice. Strain the juice through fine mesh sieve and add to the lemonade base. Stir to combine. The lemonade lasts for 3 days before the lemon looses its acidity.
Yields 1 gallon
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