By Chef: Golubka
Posted: June 15, 2017
If you’ve never taken apart a fresh aloe leaf before, its insides are made up of a clear, jellyfish-like material, which is where most of the healing magic is contained. The problem is that on its own, the flesh is quite bitter and soapy. Citrus really helps neutralize that unpleasant taste, making aloe vera a perfect superfood addition to lemonade. This lemonade recipe is pretty special – it’s just the most refreshing thing you can think of after a hot day outside. It’s minty, with a cooling effect from the cucumber and a nice tartness from freshly squeezed lemon juice
- 1 packed cup mint sprigs, plus more for serving
- 3 cups purified water
- half of a large cucumber
- 1 large aloe leaf
- 1 cup freshly squeezed lemon juice (4-5 lemons)
- ¼ cup maple syrup
- Bruise the mint a bit by rubbing it between your hands. In a small saucepan, combine the mint sprigs and water, bring to a boil and let cool to infuse. Once cool, strain the mixture into an upright blender and discard the mint sprigs.
- Cut the cucumber half in half lengthwise and scoop out the seeds. Optionally, shave off a few cucumber ribbons with a vegetable peeler for serving in the glass. Roughly chop the cucumber and put it into the blender.
- Cut the white base off the bottom of the aloe leaf, then cut off the spiky sides. Cut off the top layer of the skin lengthwise.
- Scoop out all the flesh into the blender using a spoon.
- Add the lemon juice and maple syrup to the blender and blend everything until smooth. Let cool completely in the refrigerator.
- Serve over ice, with cucumber ribbons and more fresh mint leaves.