Recipe adapted from Sunny Anderson
The only complaint I had about this juice is that it was a little sweet for my taste, so I cut way back on the sugar. Chase also had a great idea – make this without the sugar and freeze into ice cubes. Pour water over the frozen juice and you have some instant cucumber water.
2 English cucumbers
½ cup sugar
2 cups water
Peel the cucumbers, saving the peel. Chop the cucumbers into small pieces. In a medium saucepan, bring the sugar and the water to a boil. Once the sugar has dissolved, add the chopped cucumber flesh and simmer until tender, about 10 minutes. Remove from heat and add in the peels. Blend everything together until smooth, using either an immersion blender or regular blender.
Line a bowl with a cheesecloth. Pour the mixture into the bowl and gather the cheesecloth in one hand to squeeze out all the excess juice. Chill the juice until cool, about 1 hour, and then serve over ice.