- vary in tartness.
- Store leftovers in a glass bottle in the fridge for up to 48 hours.
STEP-BY-STEP INSTRUCTIONS
- Prep the produce:Peel and roughly chop the cucumber. Juice the lemons until you reach about 1/2 cup of fresh lemon juice.
- Blend the base:In a high-speed blender, combine the chopped cucumber, lemon juice, honey (or agave), pink salt, ginger (if using), and cold water. Blend until smooth.
- Strain (optional):For a smooth, clear lemonade, pour the mixture through a fine mesh strainer into a pitcher, pressing down gently
