There are drinks made to quench thirst, and then there are drinks that are made to capture summer in a glass. The moment it hits 80° outside, it’s my tradition to make one of my favorite summer elixirs, a spin on cucumber lemonade. 

This recipe, at its core, is a simple lemonade tuned to whatever the garden is offering. Lemon juice and cucumber are blended until the drink turns translucent green, then I add in a handful of mixed fresh herbs like mint, thyme, basil and lemon balm—not as decoration but as structure. 

A small measure of maple syrup softens the edges, and a pinch of salt tightens everything into focus. The recipe is designed to be flexible, which is to say it asks for attention rather than precision. Garnish with edible blossoms or whichever herb is at its peak or about to pass, and each version of this elixir will record a different moment in the season. What matters is not consistency but care—the act of noticing what is fresh and letting that be your lead.

Summer Elixir

Willa Van Nostrand, Little Bitte and World’s Fair Gallery, Providence

The summer elixir is an ode to what’s fresh from the garden. It’s part ceremony, part pure joyful hydration. This recipe is how I keep summer from moving too fast.

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Ingredients

  

• 1 medium-sized cucumber peeled and chopped
• 2 cups water
• ½ cup fresh lemon juice
• Handful fresh herb leaves (mint, basil or similar tender herbs)
• ½ cup maple syrup or to taste (honey or sugar works too)
• Pinch salt

Notes

In a blender, add cucumber, water, lemon juice and herbs and roughly chop, being careful not to purée. Fine strain, pressing to extract the liquid, funnel into a clean jar and discard solids. Add maple syrup, a pinch salt and stir to incorporate. Serve over ice and garnish with a fresh sprig of herbs. Refrigerate elixir for up to 1 week.