Cucumber-Apple Cooler
Updated June 3, 2026
David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 15 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 or 3 English cucumbers
2 Granny Smith apples, skin-on, cut in large chunks
2 teaspoons grated fresh ginger
Sugar
1 ½ cups ice water
3 tablespoons freshly squeezed lime juice (from 2 limes)
Salt and pepper, to taste
Speck of cayenne
Ice cubes
Cucumber slice, lime wedge or red radish slice, for serving (optional)
Sparkling water, to taste, for serving (optional)
Nutritional analysis per serving (6 servings)
17 grams carbs; 71 calories; 3 grams fiber; 676 milligrams sodium; 1 gram protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel cucumbers lightly, keeping some of the green peel, then cut cucumbers into ½-inch chunks. You’ll need about 4 cups.
- Step 2
Blend the cucumbers, apples, ginger and 1 teaspoon sugar in a blender with the ice water until smooth, working in batches, if necessary. To all, add lime juice, salt, pepper and cayenne, and blend again briefly.
- Step 3
Taste and adjust seasoning. Pass through a fine-mesh strainer, discarding the pulp.
- Step 4
Dip the rims of six glasses in salt and sugar, as you prefer, and add a few ice cubes to each. Pour mixture over ice and garnish with a cucumber slice, lime wedge or radish slice, if desired. Top up with sparkling water or serve as is.
Private Notes
Comments
Made this tonight as written! For the rim coating I added tajin and lime powder for an extra kick.
Did not have Granny Smith so used Cosmic Crisp. Too sweet so a bit extra lime. And vodka, voila!
@Elise, you certainly can. I'd taste the cucumbers you have on hand, check for large, bitter seeds and remove them before blending if necessary. English cucumbers have more water content and are ideal for juicing (as are Persian and Japanese cucumbers), but others work in a pinch. Maybe try blending one or two first to taste test. That way you don't end up wasting a whole bunch if you're not pleased with the results.
Thanks to this recipe I’ve discovered that a certain amount of cucumber is too much and gives me a stomachache. Good to know! Also, I found the flavours a little meh for the amount of prep and clean-up required (admittedly not tonnes), even after some fine-tuning. Won’t make again.
Very good with non-alcoholic gin and tonic water too!
@Elise, you certainly can. I'd taste the cucumbers you have on hand, check for large, bitter seeds and remove them before blending if necessary. English cucumbers have more water content and are ideal for juicing (as are Persian and Japanese cucumbers), but others work in a pinch. Maybe try blending one or two first to taste test. That way you don't end up wasting a whole bunch if you're not pleased with the results.