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Recipe courtesy of Sunny Anderson
Mean Green Cucumber Juice
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 56
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 56
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
Special equipment:
cheesecloth- Peel the cucumbers, saving the peels. Grate cucumber flesh on a box grater. In a medium saucepan, bring sugar and water to a boil. When sugar dissolves, add the grated cucumber and simmer until cucumber is tender, about 10 minutes. Remove from heat and let cool slightly.
- In a blender, puree reserved cucumber peel and cucumber syrup until smooth. Line a strainer with cheese cloth over a bowl. Strain cucumber mixture. Gather cheesecloth in 1 hand to squeeze out all of the juice. Chill until cool, about 1 hour. Serve in glasses over ice.
