Ginger Cucumber Lemonade
Food and Drink

Courtesy of Woodbridge by Robert Mondavi;

Ginger Cucumber Lemonade

Serves: 4 to 6


1 cup Ginger Flavored Simple Syrup (recipe below)

1 cup fresh-squeezed lemon juice, about 3 to 4 lemons

1/2 bottle Woodbridge by Robert Mondavi Chardonnay

2 cups water

2 cups ice cubes

1/2 seedless cucumber


Ginger Flavored Simple Syrup

1 cup sugar

1 cup water

3–10 thin slices fresh ginger

For the Simple Syrup: Combine the sugar and water in a small saucepan. Add 3 to 10 thin slices of fresh ginger. Three will yield a mild ginger flavor and 10 will yield a more assertive result. Simmer the mixture for 8 to 10 minutes until the sugar has dissolved and the vapors rising from the pot smell noticeably of ginger. Cool the syrup to room temperature, then strain out the ginger. Chill the syrup until ready to assemble the lemonade.

Pour the ginger-infused syrup into a large pitcher. Add the lemon juice, chardonnay and water, and stir. Add ice to the pitcher.

With a vegetable peeler, remove and discard a lengthwise strip of skin from one side of the half-cucumber. Shave 8 to 10 long, paper-thin ribbons of cucumber into the pitcher. Push them down into the ice and stir gently, so the cucumber unfolds to make an attractive visual garnish in the lemonade.

Chill for at least 10 minutes for the flavors to meld, or up to an hour. Serve well-iced in tall glasses.