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Dragon Fruit Cucumber Limeade

Amy Traynor
This beautiful pink limeade is quick and easy to make with frozen dragon fruit and fresh limes. You can make it still or sparkling, cocktail or mocktail!
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Course Drinks
Cuisine American
Servings 1 drink

Ingredients
  

For the dragon fruit syrup:

  • 1 cup sugar
  • 1 cup hot water (does not need to be boiling)
  • 100 g frozen pink dragon fruit (about 1/2 cup)

For the Dragon Fruit Cucumber Limeade:

  • 1 oz dragon fruit syrup
  • 1 oz fresh lime juice
  • 1/2 baby cucumber (or 3 slices large cucumber)
  • 1 slice jalapeno (optional)
  • 4-6 oz still or sparkling water (to taste)
  • 1 1/2 oz vodka or tequila (optional)

To make a large batch:

  • 1 cup dragon fruit syrup
  • 1 cup fresh lime juice (about 8-9 limes)
  • 4-6 cups cold still or sparkling water (to taste)
  • 1 cucumber, chopped
  • 1/2 jalapeno, chopped (optional. Remove seeds for less heat)
  • 1 1/2 cups vodka or tequila (optional)

Instructions
 

For the dragon fruit syrup:

  • Combine the sugar, hot water, and frozen dragon fruit in a heatproof jar or other container. Stir to help thaw the fruit and dissolve the sugar.
  • Allow the mixture to sit for a few minutes, until all of the fruit has thawed and the sugar has dissolved. Use a fine mesh strainer to strain out the seeds and any excess pulp.
  • Store any leftover syrup in a sealed container in the refrigerator for up to 2 weeks.

For the Dragon Fruit Cucumber Limeade:

  • In a cocktail shaker, muddle the cucumber and optional jalapeno.
  • If using still water: Add the syrup, lime juice, optional alcohol and 4-6 ounces of water to the shaker and fill 3/4 with ice. (If using vodka, start with 4 ounces of water, you can add more, to taste, afterward).
  • Shake until chilled, then fine strain the liquid into a highball glass filled with ice and garnish with cucumber.
  • If using sparkling water: Add the syrup, lime juice, optional alcohol and 1 ounce of still water to the shaker and fill 3/4 with ice.
  • Shake until chilled, then fine strain the liquid into a highball glass with ice and top with 4-5 ounces of sparkling water, to taste. Garnish with cucumber.

To make a large batch:

  • Add the cucumber and optional jalapeno to a blender with enough water for the blender to operate (try 1/4 cup). Blend until mostly liquified, then use a fine strainer to remove the pulp, reserving the liquid. If you don't have a blender, you can use a muddler or a large wooden spoon to mash the cucumber and jalapeno in a small bowl or large measuring cup, then strain, pressing on the pulp to extract as much liquid as possible. Reserve the liquid.
  • In a large pitcher, add the dragon fruit syrup, fresh lime juice, and cucumber/jalapeno liquid. Stir to combine.
  • If adding vodka or tequila, add 12 ounces (1 1/2 cups) alcohol to the pitcher and top with 4-5 cups of cold still or sparkling water, to taste. If skipping the alcohol, add 5-6 cups of still or sparkling water, to taste. Stir gently and serve in highball glasses over ice. Garnish each drink with cucumber.
Keyword cucumber, dragon fruit, limeade, spring drinks, summer cocktails, tequila, vodka
Tried this recipe?Let us know how it was!