The next time you’re craving a refreshing drink, make this cucumber juice at home. Not only does it call for real, whole ingredients, but it’s super hydrating too.
This DIY take on cucumber juice is also easy on the wallet. After all, while you can easily buy vegetable juice in stores and at cafes, it can cost a pretty penny! You also never know what additives, preservatives, and sugars are hiding in pre-packaged juices.
Luckily, it’s possible to make tasty cucumber juice with a juicer, blender, or food processor. Read on to learn how.
How to Make Cucumber Juice (With or Without a Juicer)
You will need:
- celery ribs
- ice cold water
Cucumber Juice with a Juicer
If you have a juicer, simply run the produce through and add water to thin, if necessary. Pour over ice and enjoy.
Cucumber Juice without a Juicer
You can also use the following supplies to make cucumber juice:
- large bowl
- high-powered blender or food processor
Cucumber Juice Instructions
Wash the cucumbers and pat dry. Peel the skin, if you’d like. Slice each cucumber lengthwise and scoop out the seeds.
Roughly chop the cucumber.
Wash and slice the celery ribs. You can use more or less celery, depending on your preference.
Not a fan of celery? Try using a peeled apple instead. The crisp sweetness of the apple will compliment the cucumber, ginger, and lemon. You can also try a handful or two of leafy greens for the ultimate green juice.
Grate 1 teaspoon of fresh ginger. If you want to make the juice extra zesty, feel free to use more.
Squeeze the lemon, making sure to remove the seeds. Again, you can adjust the amount of lemon juice according to your preferences.
To the blender or food processor, add all the ingredients except the water.
Blend the ingredients for about 60 seconds, slowly adding the cold water. The mixture doesn’t have to be completely smooth, but it should be free of large chunks.
Place a strainer on top of a bowl. Lay cheesecloth on top of the strainer.
If you don’t have a strainer, the cheesecloth can get the job done—but make sure it covers the entire circumference of the bowl. This will prevent the cucumber mixture from spilling off the edges of the cheesecloth.
Pour the cucumber mixture onto the cheesecloth.
With clean hands, gather the edges of the cheesecloth. Tightly squeeze out the juice.
Carefully pour the juice into glasses. Garnish with cucumber or lemon slices.
This recipe makes about 16 ounces (one pint) of juice, which can be enjoyed as two smaller servings or one large drink.
If possible, drink the juice immediately. But if you’d like to save it for later, transfer it into an air-tight jar and store in the refrigerator. The juice is best consumed within 24 hours.
Remember, this cucumber juice recipe can be easily adjusted. You may need to make it a few times to figure out your ideal ratio of ingredients. Either way, you can be sure that it will be delicious.
- 2 cucumbers medium
- 4 to 6 celery ribs
- ½ lemon
- 1 teaspoon ginger fresh
- 1 cup ice cold water
- Wash the cucumbers and celery. Pat dry. Peel the cucumbers, if you'd like.
- Slice the cucumbers lengthwise. Scoop out the seeds. Chop the cucumbers and celery.
- If you haven't already, grate the ginger until you have about 1 teaspoon. Juice the lemon.
- In a blender or food processor, add all the ingredients except the water. Blend for about 60 seconds, slowly adding the water. Blend until there are no large chunks.
- Place the strainer on top of the bowl. Lay the cheesecloth on top, then pour the mixture onto the cheesecloth. Gather the edges and squeeze well.
- Pour into glasses and garnish with cucumber or lemon slices. Enjoy immediately or refrigerate in an air-tight jar. Consume within 24 hours.
- If you don’t like celery, try using a peeled apple instead. The crisp sweetness of the apple will compliment the cucumber, ginger, and lemon.
- If you don’t have a strainer, the cheesecloth will work fine. Just make sure it covers the entire circumference of the bowl to keep the cucumber mixture from spilling off the edges..
- You can store your cucumber juice in and air-tight jar in the refrigerator, but the juice is best consumed within 24 hours.
- This cucumber juice recipe can be easily adjusted. You may need to make it a few times to figure out your ideal ratio of ingredients.
- Nutrition information for this recipe is an estimate calculated by the Spoonacular food database.