Light and bright Cucumber Syrup answers the call for refreshing summer drinks. Add it to mocktails, mixed drinks and more to bring the cool flavor of cucumber to every sip.
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About this Cucumber Syrup recipe
Cucumber season is almost upon us, and that means you or your gardening neighbor is probably going to have cucumbers galore very soon.
And while, yes, you could make pickles (hello, fried pickles and pickle martinis!) and many batches of refreshing cucumber water, there’s another way to use them up and preserve that fresh cucumber flavor: Cucumber Syrup.
This summer vegetable makes for surprisingly delicious drinks. You can stir it into tea or use it to freshen up any cocktail or mocktail. And it’s super simple to make, with just three ingredients.
The subtle, delicate flavor of cucumber really shines in this syrup. It’s giving relaxing spa day vibes, bringing that chill energy to every drink you mix with it.
More cucumber recipes: Cucumber Agua Fresca • Cucumber Martini • Pimm’s Cup Cocktail
Why you’ll love this recipe
This cucumber syrup recipe is a must-try, and here’s why:
- With just three ingredients, it’s easy to make and adds fresh flavor to any drink.
- Refreshing and summery, the cool, crisp taste are perfect for warm-weather cocktails and mocktails.
- It’s a great way to make the most of a bountiful cucumber harvest.
Tools & equipment
For the cucumber syrup, you’ll need a grater, saucepan, spatula * and fine mesh strainer *. If you’ve made any other versions of simple syrup, you probably have all of this already!
You’ll also want to grab a mason jar or other container to store it in. Here are a few of my favorite options for homemade simple syrups:
favorite syrup storage
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Ingredients
Before you start, grab these ingredients for cucumber syrup. Here’s what you’ll need:
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
- cucumbers: You can use any type of cucumber here. The important thing is to make sure you use enough, as cucumbers have a light and delicate flavor. Measure out the grated cucumber in cups for best results (about ½ cup grated cucumber for every cup of syrup you want to wind up with).
- sugar: Any type of sugar will work because it is melted down once heated. Typically, I use cane sugar or granulated sugar.
- water: Filtered water or distilled water will give you the best, purest results, but tap water is totally fine.
Substitutions & variations
Mint cucumber syrup: Mint and cucumber are a perfect match. Add fresh mint sprigs to the cucumber mixture as it infuses, à la our mint syrup. Use this combo in a Southside cocktail to turn it into an Eastside, essentially a cucumber gimlet.
Dill cucumber syrup: Add a little savory flavor with fresh dill in the syrup. It would add a layer of unique flavor to a drink like a Tom Collins, made with lemon juice and gin or vodka.
Cucumber melon syrup: Blend up some watermelon and strain out the juice, then use that instead of water with the cucumber mixture. This would be so refreshing in a watermelon margarita!
Instructions
Ready to make this delicious cucumber simple syrup? Here’s how:
In a medium saucepan over medium heat, combine shredded cucumber and water. Bring to a simmer and cook for 15 minutes, or until water has reduced by half.
Strain through a fine-mesh sieve * over a bowl and discard the solids. Add sugar to the hot liquid. Stir until sugar has dissolved. Let cool completely.
Transfer to a glass jar and seal tightly with a lid. Store syrups in the refrigerator for up to 1 month. If your simple syrup ever looks cloudy or shows signs of mold, it’s time to toss it out.
Tips & tricks
- Grate the cucumbers on a cheese grater *. This helps you get the most juices and flavor out of your cucumbers. Slices won’t give off quite as much flavor.
- Don’t cook the sugar with the cucumber, as this will cause some of the syrup to cook off as the cucumber simmers. It’s better to make a cucumber liquid, then incorporate the sugar.
- Freeze leftover syrup so you can enjoy the flavor of cucumbers well past cucumber season.
How to use Cucumber Syrup
This homemade sweetener takes the place of simple syrup or agave and infuses fresh cucumber flavor into a drink.
- Try it in a cucumber margarita. You can use regular tequila or make it a mocktail with a zero-proof tequila.
- Stir it into a cucumber mocktail with fizzy soda to make an ultra quaffable summer drink.
- Add it to an Eastside cocktail, a delicious gin drink with mint and cucumber flavor. (Using cucumber syrup saves you the step of muddling cucumber!)
- Make cucumber lemonade! Stir the syrup into homemade lemonade instead of plain syrup for a delicious summer beverage.
FAQ
Yes! Whip up the syrup in advance and stash it in the fridge. Then it’s ready to use whenever you crave a cucumber cocktail.
Yes! It’s best to let the syrup cool. Stir in 1-2 ice cubes as it cools (but no more than that so the syrup doesn’t become too diluted).
More summer syrup recipes
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Cucumber Syrup
instructions
- In a medium saucepan over medium heat, combine shredded cucumber and water. Bring to a simmer and cook for 15 minutes, or until water has reduced by half.
- Strain through a fine-mesh strainer * over a bowl and discard the solids. Add sugar to the hot liquid. Stir until sugar has dissolved. Let cool completely.
- Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.
notes
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Gale says
Can’t wait to make this, but wondering if I need to peel the cucumber first, or if it makes a difference? thanks!
Susannah says
Good question, Gale! It doesn’t matter if you peel them. However, some people find them bitter, so you can totally peel them completely (or in part) if you prefer!