May 30, 2011
To make, just chop as many cucumbers as you'd like (I do about 2 large ones at a time) into a few large chunks. Add to your blender or food processor, then puree until smooth. Strain through a fine sieve (or a colander lined with cheesecloth) and you're done! (Use the leftover solids for tzatziki or salad dressing). If you have a juicer like I do, it's even easier-- all you have to do is run a couple fresh cucumbers through the machine.
Store the juice in an air-tight glass jar (such as a mason or other clean canning jar). I've found that this will keep well in the fridge for about 2 weeks--and you can add a splash or two to your water as needed. (This cucumber juice also makes a great base for cocktails!)
Looking for other ways to stay cool as the weather heats up? Try this cucumber cooler or this passion fruit lemonade.
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