lemon cucumbers


Eat them! Like an apple! The skin is thin and not at all bitter.

Cucumber fresca, a recipe adapted from Deborah Madison’s excellent cookbook “Local Flavors” about eating seasonally from farmer’s markets. Perfectly refreshing on a hot, mid-August afternoon.

  • 5 lemon cucumbers, unpeeled (or 2 medium slicer cucumbers, peeled)
  • a scant 1/4 cup honey
  • 1 cup water

Optional: Cantaloupe or other fruit, sparkling water, lime, garnish (mint leaves, lemon zest)

In a saucepan over low heat combine the honey and water stir until fully dissolved (other sweeteners would work here as well). Cool. Take the lemon cucumbers and cut them into wedges or large chunks. Puree them in a blender or food processor until they are nicely chopped but not foamy. Add the simple syrup to the cucumbers to taste. Stir well. Chill and serve.

Cucumber-Basil Limeade Popsicles recipe adapted from thecozykitchen.

  • 2 cups water
  • 1/4 cup sugar
  • 2-3 limes
  • 2 stalks basil, both leaves and stem
  • 1 cucumber

In a medium saucepan, combine water, sugar, and basil and bring to a boil. Stir until the sugar has dissolved and remove saucepan from heat. Allow syrup to cool slightly and place mixture (both liquid and basil) into an airtight container to chill for a few hours or overnight.

Grate cucumber and juice the limes. Remove basil from the chilled mixture and gently add the lime juice to taste.

Fill popsicle molds ¾ full and chill uncovered about an hour, until they become slushy but not completely frozen. Top each mold with the grated cucumber and use a knife to distribute it evenly throughout the pop. Add popsicle stick and freeze the molds completely.


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