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About Cucumber Syrup
Cucumber syrup is a pale green, refreshing mixer that captures the crisp, clean flavor of fresh cucumber with a touch of gentle sweetness. It’s considered a flavored simple syrup, which is essentially just sugar dissolved in hot liquid, but the addition of fresh cucumber gives it a light, layered character without being overly sweet or heavy.
Like classic simple syrup, it’s also easy to make at home. In this recipe, cucumber juice and sugar are gently infused together sous vide until the sugar dissolves and the syrup takes on the cucumber’s cool, vegetal notes. Once finished, this bright, versatile syrup pairs beautifully with gin, vodka, sparkling water, or any cocktail that could use a crisp, garden-fresh accent—perfect for light, refreshing drinks throughout the warmer months.
Cocktails I Made with Cucumber Syrup
Cucumber Syrup Ingredients
To make this syrup, you’ll need the following ingredients:
Pure Cane Granulated Sugar: This is a refined sweetener made from sugarcane juice that’s been crystallized and dried into uniform, free-flowing white crystals.
Cucumber Juice: This is the refreshing liquid extracted from fresh cucumbers and that’s known for its mildly sweet and subtly vegetal flavor.
Brands I Used
How to Make Cucumber Syrup
There are a couple of ways to make cucumber syrup, and which one you choose mostly comes down to the tools you have and how hands-on you want to be.
Cooking Methods
Sous Vide Method: This is my go-to for most cocktail syrups that are infused with various flavors—a technique I first came across in the book Death & Co: Modern Classic Cocktails.
The cucumber juice and sugar are sealed in a temperature-controlled water bath, where the sugar dissolves slowly and the cucumber gently infuses into the syrup. The steady, low heat preserves the cucumber fresh aroma and crisp flavor, while preventing the dulling or cooked notes that can sometimes develop when delicate ingredients are exposed to direct heat.
Stovetop Method: This is the traditional method for making cocktail syrups, and it works well enough if you don’t have an immersion circulator or are short on time.
The cucumber juice and sugar are heated in a saucepan over low heat, stirring until the sugar dissolves and the cool vegetal character infuses. It’s quicker and requires less equipment, but you will need to watch the syrup closely because too much heat can dull the cucumber’s delicate notes.
Tools for Making Cucumber Syrup
To make this syrup using the sous vide method, you’ll need the following tools:
Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.
Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.
Chef’s Knife: This is a versatile, broad-bladed kitchen knife with a pointed tip, typically 6–10 inches long, that’s designed for slicing, chopping, dicing, and mincing a variety of ingredients.
Peeler: This is a kitchen tool with a sharp blade that’s used to remove the outer skin or peel from fruits and vegetables efficiently and safely.
Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.
Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.
Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.
Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.
Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.
Small Spring Clips: These are small, spring-loaded clips that are used to hold objects securely together.
Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.
Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.
Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.
Tools I Used
- 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
- 🔗 Instant Pot Accu Slim Immersion Circulator
- 🔗 OXO Good Grips 8-Inch Chef’s Knife
- 🔗 OXO Good Grips 2 Piece Peeler Set
- 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
- 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
- 🔗 OXO Good Grips Everyday Glass Food Scale
- 🔗 Cuisinart SPB-7CH SmartPowder Electronic Bar Blender
- 🔗 Ziploc Gallon Freezer Bags
- 🔗 Romeda 3 ½ Inch Spring Clamps
- 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
- 🔗 OXO Good Grips Silicone Everyday Spatula
- 🔗 Olamar Premium Silicone Kitchen Funnel Set
How to Store Cucumber Syrup
After your cucumber syrup is ready, it’ll need to be chilled to preserve freshness.
Refrigerator Storage
For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.
Freezer Storage
For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.
Flavored syrups like this one typically stay fresh for one to two weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.
Storage Containers I Used
Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.
Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.
Recipe
Cucumber Syrup
Description
Cucumber syrup is a crisp, garden-fresh mixer made by infusing fresh cucumber with sugar to create a pale green syrup that captures the vegetable’s cool, refreshing character. This sous vide version highlights the cucumber’s delicate vegetal notes balanced with gentle sweetness, making it a bright, versatile addition to cocktails—from light, refreshing highballs to modern gin and vodka creations.
Yield: 16 fl oz
Serving Size: 1 fl oz
Ingredients
Sous Vide Method
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Peel 4 medium cucumbers, then add to a blender and blend for 10–15 seconds until smooth.
Using a fine mesh strainer, strain blended cucumber into a bowl to filter any solids out of juice.
Add 160 g sugar to a blender.
Measure out 475 ml cucumber juice, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add cucumber juice mixture to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove cucumber and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.
