By Anders Lorenzen

Introducing the recipe

Record-breaking temperatures have become an increasingly familiar feature of European summers. As climate change drives longer and more intense heatwaves, adapting our daily routines—including what we eat and drink—is becoming an important part of living sustainably.

Increase hydration and decrease cooking heat

Choosing seasonal, plant-based ingredients can be part of that adaptation. Foods with a naturally high water content help maintain hydration, while recipes that require little or no cooking reduce household energy use and avoid adding unnecessary heat to our homes.

This refreshing mint, cucumber and lemon cooler is made with just a handful of ingredients, many of which can be grown at home during the British summer. It is quick to prepare, naturally hydrating and offers a delicious alternative to sugary soft drinks or bottled beverages.

Whether you’re enjoying a sunny afternoon in the garden, recovering after a walk or simply looking for a cooling drink during a heatwave, this low-carbon recipe is an easy way to combine seasonal eating with sustainable living.

Jump to the recipe

Carbon footprint

This recipe has an extremely low carbon footprint, relying almost entirely on seasonal fruit, vegetables, herbs and tap water.

The full recipe (approximately four servings) has an estimated carbon footprint of 0.24 kg CO₂e, while each serving generates approximately 0.06 kg CO₂e.

That is roughly equivalent to driving around 350 metres in an average petrol car per serving, or approximately 1.4 km for the whole jug.

The lemon contributes the largest share of emissions because it is commonly imported, while cucumber accounts for most of the remaining footprint. Mint has very little impact, particularly when home-grown, and tap water contributes almost nothing.

Carbon footprint by ingredient

Carbon estimates are indicative and based on UK and European lifecycle assessment data. Actual emissions will vary depending on growing methods, transport, packaging and seasonality.

Why you should choose this recipe

• Extremely low carbon: One of the lowest-carbon drinks you can prepare at home
• Perfect for heatwaves: Naturally hydrating ingredients with no cooking required
• Minimal energy use: No hob, oven or kettle needed
• Supports local growers: Cucumbers and herbs can often be sourced locally throughout summer
• Grow your own: Mint is one of the easiest herbs to grow in containers, while cucumbers thrive in greenhouses and gardens
• Plastic-free alternative: Reduces reliance on bottled soft drinks and flavoured waters

Nutritional highlights

• Naturally hydrating
• Rich in vitamin C
• Contains antioxidants from mint and lemon
• Low in calories
• No artificial sweeteners or preservatives

Storage and leftovers

• Best consumed within 48 hours
• Store in the refrigerator
• Use leftover cucumber in sandwiches or salads
• Blend leftover lemon into salad dressing

Sustainability tips:

• Buy cucumbers from local growers during the British summer.
• Grow mint in pots or window boxes—it regrows quickly after harvesting.
• Prepare a large batch instead of buying bottled drinks.
• Reuse glass bottles or jugs for serving.
• Compost used herbs and fruit.
• Freeze leftover mint into ice cubes for future drinks.

Sustainability highlights

Seasonal produce

Cucumbers and mint are widely available during the British summer and are excellent choices when bought locally or harvested from the garden.

Grow your own

Mint is one of the easiest herbs to grow in pots or containers, while cucumbers thrive in greenhouses, allotments and sheltered gardens.

Minimal energy use

The recipe requires no cooking or baking, helping to keep kitchens cooler while reducing electricity use.

Low packaging

Preparing drinks at home helps reduce reliance on single-use plastic bottles and heavily packaged soft drinks.

Why this recipe is ideal during heatwaves

Cucumber contains around 95–96% water, making it one of the most hydrating vegetables available. Combined with refreshing mint and fresh lemon, this drink offers a naturally cooling alternative to many commercially produced soft drinks.

Unlike bottled beverages, it produces very little packaging waste and can be prepared using ordinary tap water. It also requires no cooking, helping to reduce household energy consumption during periods of extreme heat.

This recipe demonstrates how simple ingredients can have a positive environmental impact.

Further reading

If you’re looking for more climate-friendly ways to eat and drink during the summer, explore our sustainable elderflower cordial recipe, asparagus quinoa salad, climate-resilient strawberry analysis and our growing series on sustainable recipes and climate adaptation.

Anders Lorenzen is the founding Editor of A greener life, a greener world.