cucumber juice


  • 2 cucumbers — preferably organic, so you can preserve the skin;
  • 15 fresh mint leaves;
  • 2 lemons, preferably organic;
  • 1 tablespoon of powdered sugar — preferably unrefined cane sugar.

Preparation :

  1. Wash the cucumbers in a salad bowl with a few drops of white vinegar.
    Scrub the skin well with a brush to preserve it. It is rich in vitamins and minerals.
  2. Reserve the juice of the lemon.
  3. In a blender or juice extractor, place the cucumber, lemon juice. Then the mint leaves and the sugar.
  4. Blend at normal speed for 2 to 3 minutes.

In the blender, you can place ½ handful of crushed ice for an immediate freshness effect.

If the juice is made with a juicer, place in the fridge and add 1 or 2 ice cubes according to your taste.

Best consumed within hours of preparation, to retain the benefits of vitamins and minerals.

Did you know: A freshly squeezed juice is rich in vitamins and nutrients, but normal juicers have a poor fructose-to-nutrients ratio, meaning they do not extract, and even degrade, a good part of the fruit’s nutrients.

If you’re serious about getting the nutrients from your fruits and vegetables, you’ll want a so called slow juicer (it refers to a different extraction technology).
Here’s our recommendation.

Please share, thank you!

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