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Drink recipe · from the recipe book

Grapefruit Ginger Lime Cooler with Cucumber

A tart-bitter grapefruit and lime cooler warmed by a quick ginger syrup, lifted with coconut water and finished with crisp cucumber ribbons.

Grapefruit Ginger Lime Cooler with Cucumber

Ingredients

  • ¾ cup sections200 gGrapefruitsegmented
  • 3½ tbsp grated20 gFresh gingerthinly sliced
  • ½ cup100 gWater
  • 1 tbsp25 gHoney
  • 1 lime, juiced40 gLime juice
  • ¾ cup (180 ml)200 gCoconut waterchilled
  • ½ cup sliced50 gCucumbershaved into long ribbons with a vegetable peeler
  • a pinch0.3 gSalt

Steps

  1. In a small pot, bring the water and the sliced ginger to a simmer and cook 5 minutes.
  2. Take the pot off the heat, stir in the honey and the salt until dissolved, and let the ginger syrup steep and cool for 15 minutes, then strain out the ginger.
  3. Meanwhile, shave the cucumber into ribbons and set them in the fridge.
  4. Squeeze the grapefruit segments through a sieve into a pitcher, pressing to get all the juice, and discard the pulp.
  5. Add the cooled ginger syrup, the lime juice and the chilled coconut water to the pitcher and stir well.
  6. Curl half of the cucumber ribbons into each of two glasses, fill with ice, pour the cooler over and serve cold.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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