Honey and Mint Cucumber Lemonade

What to do, what to do about the last-of-the-summer cucumbers coming in this month? It's fairly likely that many of y'all have had a bunch of your own to use up just like we do, and sure, there are limits to the volume of pickles, kimchi, and summer salads you can ingest without needing a new way to fix this vegetable. We figure it's time for a simple, refreshing late summer drink that takes really no time to make.

Come to think of it, we're being overtaken by the last burst of summer herbs as well. It's time to mix up some cucumber lemonade and throw in whatever else you like from the garden -- we're partial to mint here. Maybe this'll help us all cool down and slog through the few days left before the relief of fall.

Honey and Mint Cucumber Lemonade

3 cucumbers
juice from 1 lemon
2 tablespoons local honey
scant 1/8 teaspoon Kosher salt
fresh mint (for garnish)

Juice the cucumbers in the juicer or run them through the food processor. Strain the juice and discard pulp and seeds. Mix in a pitcher or a glass with lemon juice, honey, and sea salt and serve over ice garnished with mint leaves. (Makes 2 lemonades, but the recipe is easy to scale to serve more people.)