Cut the cucumber into big chunks, plus keep extra for garnish. Mix the cucumber, ginger and 200 ml of water for 3-4 minutes in a blender. Pour the cucumber puree and lemon juice through a sieve for a fine consistency. Add the coconut blossom syrup and soda water and stir the lemonade with a wooden spoon. Garnish the drinking glasses with the extra cucumber and serve the lemonade.
For 1.25 liters
- 1 cucumber (about 300 g)
- 200 ml water
- juice of 3 lemons freshly squeezed
- 6 tbs Rapunzel coconut blossom syrup
- 1 piece of ginger, finely grated
- 1 bottle of soda water