Cucumber Syrup
Cucumber Syrup is a light and bright addition to spring and summer cocktails. It's perfect for warm days! Makes ¾ to 1 cup.
Servings 12 servings
Calories 33kcal
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
What cucumber to use? Any cucumber would work. I used 3 cocktail cucumbers, which is about the same as 1 large cucumber. Measure out the grated cucumber in cups for best results.
Nutrition
Serving: 0.5ounces | Calories: 33kcal | Carbohydrates: 8g | Protein: 0.03g | Fat: 0.04g | Saturated Fat: 0.001g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.04g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.02mg
