Recipe
Cooling Cucumber and Mint Cooler
For flushing days and hot afternoons. No citrus, no fermented anything.
Low-histamineDairy-freeGluten-free30 minutes
- Time
- 10 minutes
- Yield
- Serves 2
Why it works for me
Heat fills my bucket as fast as food does. This is what I drink in July instead of kombucha, which used to leave me flushed for hours.
Ingredients
- 1 English cucumber, roughly chopped
- 10 fresh mint leaves
- 2 cups cold filtered water
- 1 tsp maple syrup, optional
- A pinch of good salt
- Ice
Method
- 1Blend cucumber, mint, and water until smooth.
- 2Strain through a fine sieve, pressing gently.
- 3Stir in salt and maple syrup if using, and pour over ice.
- 4Drink within a couple of hours — this is not a make-ahead recipe.
Histamine tolerance is individual. Please adapt anything here to your own body and your own practitioner's guidance — I'm sharing what works in my kitchen, not prescribing.
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